Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp. Saute the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice. Puree everything together in a blender until smooth, or put the sauteed onions, garlic and nuts into the pot with the cooked carrots and use an immersion blender to puree. This soup will last about a week refrigerated. Add in one of your dairy products right before eating! Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.