(from "Foods That Fight Pain" by Dr. Neal Barnard) Combine all ingredients in a saucepan. Bring to a boil, and cook over low heat for about 15 minutes, stirring frequnetly, until the carrots are soft and the liquid has mostly evaporated. Transfer about half the mixture to a blender. Blend until smooth, and then return the blended mixture to the pan, stirring it back into the unblended half. Serve warm or chilled. Posted to fatfree digest by Louise Williams on Nov 20, 1998,