2 tablespoons butter (cooking oil for dairy free)
3 bulbs of garlic
1 bunch of dill
3 lbs of carrots
2 cups of chicken stock
2 tablespoons of honey
1 small yellow onion
Cut the top off of the garlic bulbs and oil and salt the tops. Roast garlic at 400 degrees for 45 minutes and then let cool before you peel and then mash into a paste.
Finely chop onion and dill stems keeping the dill fronds seperate.
In a large wide pot, combine butter, roasted garlic paste, dill stems and chopped onion. Cook until onions are slightly browned and softened.
Add 3 lbs of chopped carrots and just enough chicken stock (about 2 cups) to cover the carrots. Too much liquid will leave the carrots soupy. Bring to a gentle boil uncovered to evaporate most of the liquid.
When carrots are almost cooked stir in honey and chopped dill fronds. Remove from heat when the carrots are cooked to the desired texture.