1 T. olive oil
1 medium onion, finely diced (11/2 C.)
2 T. finely chopped fresh gingerroot
1 tsp. ground cinnamon
2 tsp. ground cumin
3 T. light brown sugar
2 pounds carrots, sliced (6 C.)
2 C. vegetable stock
1 tsp. salt (omit if using salted stock)
2 T. fresh dill

Heat the oil in a large skillet over medium heat. Add the onion and cook until it turns a golden color. Add the remaining ingredients, except for the salt and dill. Simmer until the carrots are tender but not mushy, about 15 minutes. Remove from the heat and allow to cool for 5 minutes. Stir in the salt and dill. 1/2 C. = 63 calories.