2 pounds peeled or scrubbed, chopped carrots
4 cups stock or water
1 1/2 teaspoon salt
1 medium potato, chopped (optional, for heartier soup)
3-4 tablespoons butter
1 cup chopped onion
1-2 small cloves crushed garlic
1/3 cup chopped cashews or almonds
1 cup buttermilk plus a little honey
-2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon
Add chopped carrots to stock and bring to a boil. Then cover and simmer 12 minutes.
Sautee the following in butter: garlic, onions, cashews till onions are clear.
Puree everything in a blender with 1 cup of buttermilk and return to pot. Heat slowly on med. heat.