1 tablespoon Butter
1 Leeks (white part only) halved sliced and washed thoroughly
1 pound Organic Carrots sliced
1/4 cup Honey
1 each Canela (Cinnamon Sticks)
1 teaspoon Cumin
2 teaspoons Mint chopped
1/4 teaspoon Salt
Melt the butter in a medium saucepan over medium-high heat.
Add the leek and cook for 2 minutes, or until lightly browned.
Add the carrots and cook for 2 minutes, or until lightly browned.
Add the apple juice, honey, cinnamon stick, cumin, mint, and salt and bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the carrots are very soft.
Remove and discard the cinnamon stick before serving.