Creamy Carrots

Boil whole baby carrots, diced celery, green onions and parsley for about 12 minutes. Drain in a colander, then put back into the hot pot to dry excess water. Add 2 tablespoons of butter, put the lid on and allow the butter to melt while you prepare the soup/cream mixture.

In a small bowl, add the heavy cream to the soup, and mix well. Pour soup/cream mixture over the carrots. Gently stir, being careful not to break the carrots as you mix. Make sure all carrots are coated.

Pour creamy carrots into a microwave safe bowl and heat for 2 minutes. Add seasoned salt to taste, and a few grinds of black pepper. For a variation, you can use cream of mushroom soup. Enjoy!