Melt butter in a medium size frying pan with a cover. Add carrots, garlic, onion, parsley and water. Cook covered over low heat 20-30 minutes or until carrots are very soft.
Place vegetable mixture in the jar of a blender or bowl of a food processor. Add LACTAID® Reduced Fat Milk and flour. Cover and blend until smooth.
Pour carrot cream back into the frying pan. Heat over medium heat until warm. Season to taste with salt and pepper.
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