Sweet cardomomed carrots (soup)

From Michelle...

1 pound carrots, peeled and finely grated
1 cup plus 2 T sugar
2 cups low fat milk
1/4 t ground cardamom
2 t grated lemon peel
2 T butter
2 T flour

Garnish: pine nuts, pistachios, almonds, raisins

Cook the carrots with the sugar, milk, cardamom and lemon peel for about 15 minutes, or until the carrots are tender. Pour into a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.

Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat with the flour mixture, and toss for 3 or 4 minutes.

Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally. Pour into individual serving dishes and garnish with nuts and raisins.