In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
3
Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
4
In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water.
5
Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!