Pell and slice the carrots. Bring the chicken broth to a boil, then boil the carrots until soft.

Strain out the carrots, perhaps reserving the chicken broth for another purpose (such as buta nabe!). Put the carrots in a bowl, add butter, and mash. Add the milk and mash more. Drizzle on the honey, sprinkle the cinnamon atop, mix, and serve.