Bring all ingredients except for lemon juice to a rapid boil in a medium sauce pot over medium-high heat.

Turn down the heat and simmer until carrots are very tender and liquid has reduced by half. (If the

liquid seems to evaporate too quickly, cover the pot and turn down the heat.)

Dump contents of pot into a blender or food processor, add lemon juice, and blend until smooth. Taste and adjust seasoning if needed.