Rhubarb Carrot Soup

This is a very tangy soup, and it has a creamy texture without pureeing it.

1 bunch of green onions, chopped
1 T butter, olive oil, or a combination of the two
4 large carrots, sliced into 1/4-inch pieces
6 stalks of rhubarb, sliced into 1-inch chunks
4 cloves garlic, minced fine
2 C vegetable or chicken broth
1 t cinnamon
1/2 t powdered cloves
1 T arrowroot powder dissolved in 1/2 C cold water
Salt to taste
Optional: A little cream and some fresh-grated nutmeg

Saute the onions in the oil or butter for a minute or two, then add the carrots, rhubarb, garlic, broth, cinnamon, and cloves. Bring to a boil, lower heat, and simmer for about 10-15 minutes, until the rhubarb breaks down and the carrots become soft. Stir in the dissolved arrowroot powder and cook for a minute or two until it thickens. Season to taste with salt, and garnish with some fresh-grated nutmeg and a little spoonful of cream.