1 c. chicken stock
1 (8 oz.) sour cream
2 tsp. dill
2 tbsp. butter

Julienne carrots and saute in butter 3 to 4 minutes. Then add chicken stock and cook until carrots are tender. Add sour cream and dill and continue cooking until sour cream is warmed (DO NOT OVERCOOK SOUR CREAM - IT WILL CURDLE.)