Carrot saffron soup with cold yoghurt and hot cardamom salty butter

A simple little soup for in between to chase coldness away!

 2 onions, sliced
2 garlic, grated
olive oil
a generous pinch of saffron threads
500 g of carrots, in large cubes
1 liter of veggie, chicken stock or water
1 tsp or generous amount of cardamompods
25 g of salty butter
Greek yoghurt

 Fry the onions and garlic with some olive oil on low fire until soft, add the saffron threads, stir for some minutes. Add carrots, stock or water and boil until soft. Puree the soup and add some more water if needed and salt and pepper. Punch the cardamom in a pestle and add together to a pan with a generous amount of salty butter, make a beurre noissette. Serve the soup with a dollop of yoghurt and a spoon of salty cardamom butter in it.