1Peel the carrots and cut them into chunks. Do the same with the potatos. Peel the garlic and leave whole. Put all ingredients and 1 tsp salt into the soup pot and cover with just enough water or stock. Bring to boil and simmer until carrots are tender.
2Chop the onion and saute in butter. Add the cashews and cook until the onion in transparent and the cashews are lightly browned. Add to simmering pot of soup.
3When the veggies are tender, remove from heat. Run the soup thru a blender, adding milk as needed. Add enough milk so that you have desird consistency. Return to the soup to the pot and heat gently.
Season to taste with nutmeg, basil and salt.Do Not boil. please enjoy