Ingredients :

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# 500g (1LB) baby carrots
# 4 cups vegetable stock
# 1/4 cup honey
# 3 cloves garlic, crushed
# salt
# mace
# 150ml (1/4 pint) cream
# chopped parsley

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Method :

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Slice 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. Puree in a blender or food processor and gently reheat before adding the cream. Do not boil. Served with chopped parsley. Serves 6