2 tablespoons olive oil
1 onion, chopped
1 carrot, cut into 1 inch thick slices
1/2 cup unsalted butter
3 cups carrots, cut into 1 inch strips
1 red onion, chopped
1 teaspoon dried basil
1 cup chopped green bell pepper
1 green bell pepper, chopped
1 cup chopped fresh parsley
3 tablespoons minced fresh parsley
3 tablespoons fresh lemon juice
1 1/2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon lemon zest
In a large pot over medium-low heat, heat olive oil over medium heat. Add onions and carrots; cook, stirring occasionally, until vegetables begin to pop. Reduce heat to medium-low, and add butter, carrots and bell pepper.
Add celery, chopped bell pepper, parsley, lemon juice, salt and pepper. Simmer for 5 minutes, stirring occasionally. Reduce heat to low; cover, simmer 2 minutes.
Reduce heat to low and add garlic powder and lemon zest. Simmer for 5 minutes, stirring occasionally. Reduce heat to medium-low; cover, simmer, stirring occasionally until lemon zest is reached, about 1 minute. Serve immediately.