INGREDIENTS
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8 ounces carrots, cut into 1-inch pieces (about 2 cups)
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2 1/2 cups chicken broth
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3 tablespoons butter
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1 medium onion, chopped
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2 cups uncooked orzo pasta
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2 garlic cloves, minced
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1 teaspoon salt
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1/2 teaspoon pepper
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1 cup freshly grated Parmesan cheese
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3 tablespoons chopped fresh chives
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1 teaspoon chopped fresh thyme
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Garnish: carrot curls