Clean the carrots and cut them into 1 cm thick wheels. Melt the butter and add the sugar.
When the sugar has caramelized, add the carrot wheels and cover by shaking the pot to coat intensely with caramel.
Extinguish with enough clear soup so that the liquid just covers the carrots.
Add the honey and salt and now simmer on low heat for at least 1 1/2 hours.
Do not stir under any circumstances, otherwise the carrots would fall apart.
Repeatedly shake the pot a little bit and replace the evaporated clear soup, so that the dish does not burn.
Finally, let the carrots soak up the liquid.
Remove the dish from the fire and bring it to the table.
1 tsp. salt
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