In a saucepan, combine carrots, garlic and celery; add enough chicken broth to cover. Bring to a boil, cover and simmer until carrots are barely tender.
Uncover and mix in thyme, vinegar, red pepper flakes and cumin. Boil rapidly until about 1/4 c. Liquid remains. Add butter and parsley. Salt to taste.
Garden Seeds" catalog. Pg. 11. Posted by Cathy Harned.