Steam the Carrots

Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Drain on completion, return to the pot, and cover to keep warm. Dilute the stock mix with 240ml of boiling water and set aside.