Carrot & Ginger Soup

3 cups Carrots diced (about 8 med)
2 cups Chicken or Vegetable stock     
4 whole Cloves
3 to 4 cups Water enough to immerse the carrots    
2 tsp. grated Ginger    
1half cup Orange Juice
¼ cup soaked Cashews
Orange segments for each cup
2 tbsp. Butter or equivalent if you make it Vegan
1 half tsp. Orange zest

Instructions
In a large stock -pot melt butter. Add the grated Ginger and sauté for a few minutes. Add carrots, cloves, cashews, stock & water and cook for 30 minutes. With a hand held blender puree mixture Bring this puree to a simmer add water if necessary. Add salt to taste. Add orange zest and cook for 10 more minutes. Serve and garnish with orange segments pierced with cloves
** If you serve it cold add orange juice on the top