Nutty Carrot Cumin Soup

• 2 12 cups onions, chopped (about 3 medium)
• 6 garlic cloves, minced
• 4 cups carrots, peeled and chopped
• 1 12 cups celery, chopped (approx 5 stalks)
• 8 teaspoons low-sodium vegetable bouillon granules (or enough for 8 cups of water)
• 1 14 teaspoons cumin
• 8 cups water
• 200 g ground almonds
• black pepper, to taste

1. Bring onions, garlic, carrots, celery, stock and water to a boil.
2. Reduce heat and simmer until vegetables are tender (approx 30 minutes).
3. Remove from heat, strain vegetables (reserving the stock).
4. Blend vegetables in a food processor or blender until smooth.
5. Stir in ground almonds and enough stock to make desired soup consistency.
6. Add cumin and black pepper.

onions, garlic, carrots, celery, vegetable bouillon granules, cumin, water, ground almonds, black pepper

Taken from www.food.com/recipe/nutty-carrot-cumin-soup-275886 (may not work)