6 carrots, thickly sliced
2 cloves garlic
2 stalks celery, finely diced
1 onion, finely diced
1 tsp thyme leaves
1/2 cup vegetable stock
1 can diced tomatoes
1 tsp honey
1 tbs oil
Salt and pepper

Method:

• Wash hands.
• Heat the oil in a large saucepan then add the carrots and cook, stirring for a minute or two.
• Add the garlic and cook for another minute.
• Add the celery, onion, thyme leaves, canned tomatoes and stock.  Season with salt and pepper.
• Cover the saucepan and allow to simmer for about 10 minutes or until the carrots are tender. Add more stock if necessary.
• Once the carrots are cooked and the liquid is almost totally evaporated, add the honey.
• Serve hot.

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