2 lbs. carrots, peeled
2 tbsp. butter
1 1/2 tsp. salt
1/4 tsp. cinnamon
2 tbsp. honey
2 tsp. lemon juice
1/2 c. chopped walnuts, toasted

Cut carrots into 3-inch strips. Place in large skillet. Add 1/2 cup water, butter and salt; cover. Cook until tender-crisp. Stir in cinnamon, honey and lemon juice; simmer for several minutes, stirring constantly. Add walnuts. Heat for 1 minute longer.

HELPFUL HINTS: Canned cream soups make excellent sauces for vegetables.