4 tbsp. butter
8-10 carrots, peeled & diced
2 onions, chopped
2 tbsp. honey
1 tsp. salt
1 1/2 c. chicken stock
2 1/4 c. milk

TOPPINGS:

Fresh ground nutmeg
Grated Parmesan cheese
Fresh parsley

Melt butter, add carrots and onion and saute until soft. Add honey, salt, stock and cook slowly, covered, about 20 minutes. Add milk, continue to simmer 15 to 20 minutes. Let cool slightly and pour into blender and puree. Reheat if necessary. Serve with topping or alone.