Carrot Almond Soup

• 2 Onions Peeled and Chopped
• 1 Garlic Bulb with individual cloves peeled
• 6 large Carrots peeled and sliced
• 2 Celery Stalks trimmed and chopped
• 1 Vegetable Bullion Cube
• approx 2-3 Tbsp of both Parsley and Coriander Stalks
• 5 Ounces of Raw whole Almonds.

1. Place the onions, garlic, carrot and celery, herb stalk and bouillon cube in a large saucepan. Add 5.5 cups hot water and bring to boil.
2. Lower the heat and simmer for 30 minutes until vegetables are tender when pierced with a knife.
3. Seperately grind the Almonds in a food processor until fine.
4. Remove from the heat and allow to cool slightly. Strain, reserving the stock. Blend the vegetables in a food processor or with a hand held blender until smooth.
5. Return the mixture to the pan and add the ground almonds and enough of the reserved stock to make a soup-like consistency.

onions, garlic, carrots, celery, vegetable bullion, parsley

Taken from www.epicurious.com/recipes/member/views/carrot-almond-soup-50083206 (may not work)