2 lbs. carrots
2 tbsp. butter
1 onion
1 pkg. sliced almonds
2 beef bouillon cubes
1-2 c. water
1 tbsp. flour

Dice onions and glaze in butter. Add sliced carrots, simmer 5 minutes covered. Add bouillon cubes and 1 1/2 cups water. Salt and pepper to taste. Simmer 25 minutes. Mix flour with 3-4 tablespoons of water and mix with carrots. Add almonds and simmer 5 minutes. Garnish with chopped parsley and as much sliced almonds as you wish.