3 T vegetable oil
1 onion, diced
3 C frozen peas
2-1/2 C vegetable stock
1-2 T fresh mint leaves
2/3 C buttermilk
1/2 C raw cashews or peanuts
2 carrots, grated
2 t lime juice
1 t sesame oil
Salt and pepper

Saute the onion in the oil until soft. Add the peas and stock and cook for 4 minutes. Puree with the mint. Stir in the buttermilk, salt, and pepper, and chill.

Toast the nuts in a dry skillet and set aside.

Toss the carrots with lime juice, sesame oil, salt, and pepper.

To serve, ladle the soup into chilled bowls, top with carrot salad and garnish with toasted nuts.