1 lb. bag carrots
1 c. sliced onion
1 clove garlic, minced
1/4 c. olive oil
1 tbsp. flour
1 can cream of celery soup OR
1 can cream of chicken soup
1 c. milk
1 tbsp. dill weed, chopped
1 tsp. sugar
Allspice
Salt & pepper

Scrape and cut carrots into strips. Saute carrots, onions and garlic in oil for 5 minutes. Sprinkle with flour. Add soup, milk, dill and sugar. Simmer until tender for 25 to 30 minutes. Stir occasionally. Season to taste with salt, pepper and allspice.