2 Pounds of Carrots sliced
1/2 Cup Cream
1 Tablespoon Honey
1 1/2 Tablespoons of Powdered Chicken Soup Base
2 Tablespoons Butter

This takes about 5-10 minutes depending on your Microwave.

Test bite a piece of carrot, it should be just past crunchy.

In large saucepan mix Cream, Honey, Chicken soup base and the butter over Medium heat.

Stir all ingredients together reduce heat.

Simmer on low stirring occasionally till the sauce is reduced to the consistency of pancake batter. (Thick enough to coat a spoon). Add in carrots.