If desired, start by browning the onion in a little vegetable or olive oil. Otherwise, just add all ingredients to a large pot and stir. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook for 45 minutes or until the carrots are no longer crunchy. Serve hot, or let cool before transferring to meal prep containers. Refrigerate leftovers for up to a week, or freeze for up to three months.View Nutrition Facts