1/4 c. clarified butter
2 lg. yellow onions, chopped
3 leeks, trimmed and chopped
6 lg. carrots, peeled and chopped
1 lg. Idaho potato, peeled and chopped
Salt and pepper
1/2 tsp. nutmeg
4 c. chicken stock
1-2 c. buttermilk
1 lg. carrot, peeled and julienned
3/4 c. orange juice
1 c. yogurt
18-24 fresh mint leaves

Melt butter in a large pot. Saute the onions, leeks and carrots over low heat. When onions and leeks are soft and transparent (about 45 minutes), add potato, salt and pepper, nutmeg and chicken stock. Simmer until carrots and potatoes are easily pierced with fork. Puree the cooked vegetables and stock, adding buttermilk until desired consistency is reached. Refrigerate until chilled.

Meanwhile, in a small pan, poach julienned carrots in the orange juice until the liquid is evaporated. Set aside. Pour into chilled bowls and garnish with a swirl of yogurt, julienned carrots and mint leaves.