2 pounds Carrots, peeled and sliced
1 cup Vegetable Broth
1 tablespoon fresh Parsley, chopped
1 tablespoon fresh Tarragon, chopped
1 tablespoon fresh Chives, chopped
Salt and Black Pepper to taste
Place carrots and vegetable stock in a medium-sized saucepan. Cook over medium heat until the stock is almost evaporated and the carrots are tender, 15 to 20 minutes.
Stir in the herbs and season with salt and pepper. Toss to coat. Serve immediately.