Ingredients:

• 4 oz sliced fresh Carrots
• 1.5 tbsp – Butter
• 2 tbs – chopped fresh or frozen Onion
• 1 cup – Chicken stock (see recipe)
• or 1 cup water with 1 Chicken bouillon cube
• 1.5 tsp – Sugar
• 1 pinch Cinnamon
• 1 pinch Nutmeg
• 1/16 tsp – salt

Method:

1. Put butter and onion into a microwave casserole. Cook 1 minute at 100% power.
2. Add stock, sugar and carrots. Cover casserole with lid.
3. Cook 2 minutes at 100% power. Stir.
4. Cook 8 minutes at 100% power.
5. Pour the contents of pot into blender.
6. Add salt, cinnamon, and nutmeg to blender and liquefy.
7. Pour into soup bowl and serve.