4 cups of wild carrots (substitute: regular carrots)
3 vegetable bouillon cubes (for 3 cups of water)
2 tbs. arrowroot or kudzu powder
1/2 cup dried onions
4 cloves of garlic chopped at home or in the field (or 1/2 tsp. garlic powder)
2 tbs. olive oil
2 tbs. lemon
2 tsp. dried parsley
1/2 tsp. nutmeg

At home

Store all dry ingredients and bouillon ins zip-top bags. Stow lemon juice in small plastic container

At camp

Slice carrots and reconstitute the bouillon. Simmer all ingredients together 15 minutes, or until the carrots tender.

Serves 4