Carrot And Almond Soup (Vegan)

• 2 onions, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 6 carrots, trimmed, peeled, and sliced
• 2 celery ribs, trimmed and chopped
• 1 tablespoon wheat-free vegetable bouillon granules
• 2 -3 tablespoons chopped fresh cilantro (stalks reserved)
• 2 -3 tablespoons chopped fresh parsley (stalks reserved)
• 100 g ground almonds

1. Place the onions, garlic, carrots, and celery in a large saucepan. Add 1.25 litres boiling water and the bouillon powder. Bring to a boil and add the herb stalks.
2. Lower the heat and simmer for 30 minutes until vegetables are tender when pierced with a knife.
3. Remover from the heat and allow to cool slightly. Strain, reserving the stock. Remove the herb stalks, then blend the vegetables in a food processor or with a hand-held blender until smooth.
4. Return the mixture to the pan and add the ground almonds and enough of the reserved stock to make a soup-like consistency.
5. Re-heat, then divide between warmed soup bowls and serve garnished with fresh cilantro and parsley.

onions, garlic, carrots, celery, vegetable bouillon granules, fresh cilantro, parsley, ground almonds

Taken from www.food.com/recipe/carrot-and-almond-soup-vegan-447374 (may not work)