Saute time. Carrots, diced, into the pot with hot oil, then onions, til the onions kinda turn gold-ish and a bit see-through. While those are cookin’, I peeled some garlics. Recipe called for 2 cloves, but 3 broke right off in my hand, so it’s gonna be three. It’s OK though, because I’m nearly doubling everything since the broth I’m gonna use is super salty (for my tastes/dietary needs).
