Ingredients
- 2 tablespoons olive oil
- 1 pound carrots, peeled, ends trimmed, and cut into 2-inch lengths
- Sea salt or kosher salt
- 1 medium onion, halved and thinly sliced
- 2/3 cup thinly sliced celery
- 1 1/2 teaspoons minced garlic
- 1 can (14 1/2 oz.) diced tomatoes
- 1 cup low-sodium vegetable or chicken broth
- 1/2 orange (including peel), rinsed, ends trimmed, and chopped (discard seeds)
- 1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
- 2 tablespoons drained capers
- 2 tablespoons chopped Italian parsley
Description
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