2 lbs. carrots, peeled & chopped
1 c. onion, chopped
1 1/2 tsp. salt
2 to 3 cloves garlic
4 c. water
1 med. potato, peeled & chopped
2 pinches each of nutmeg & ginger
1 pinch of cinnamon
1 c. sour cream

In large pot, melt 2 teaspoons butter and cook onions and garlic until onions are clear. Add water, salt, carrots and potato and cook 40 minutes until carrots are soft. Cool to room temperature. Puree in blender. Add spices and sour cream, reheat slowly.