Half Pound Soup Carrot (AIP, Paleo, Keto, Whole30)
Makes: 2 servings
- 2 half-pound carrots
- 4 cups broth
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp salt
- Peel the carrots and score them with a knife several times both horizontally and vertically up and down the carrots. Place both carrots in a large ziplock bag.
- Add all the ingredients to the bag and marinate over night.
- Once marinated, bake the carrots at 300F for 35-45 minutes, or until cooked all the way through.