Cream of Carrot and Honey Soup

Ingredients

• •1 pound baby carrots
• •4 cups vegetable stock
• •1/4 cup honey
• •3 cloves garlic, crushed
• •salt
• •mace
• •1/4 pint cream
• •chopped parsley

Directions

1. 1Slice carrots into a saucepan with the vegetable stock, honey, garlic and salt. Bring to a boil, reduce heat and simmer 30 minutes or until carrots are tender. Adjust seasonings to taste.
2. 2Puree in a blender or food processor and gently reheat before adding the cream. Do not boil. Served with chopped parsley.