Sauté the onions until light brown in a soup pot with the butter. Bring the carrots to a boil in the chicken stock, then simmer them until quite soft; puree them with the onions and the broth in which the carrots were cooked.
Add the herbs, pepper, salt, mace, and cloves; let the soup simmer about half an hour, stirring. Put a little dry boiled rice in a warm tureen and serve the soup over it.
This is a fairly plain version of Soupe Crécy; modern recipes for this soup usually include cream. Of course, you could stir in one cup of cream at the end for a velvety texture and elegant finish, but what about your New Year’s resolutions?