Wash carrots and cut diagonally into thin slices. Melt butter in saucepan, and add chicken stock or water, sliced carrots, and finely chopped garlic, onion and parsley. Season to taste with salt, pepper and rosemary. Cover and cook over a low heat for 10 to 15 minutes, or until carrots are just tender.
Just before serving, stir in cream and season to taste.