Carrot and Almond Soup

• 4 medium carrots, washed, peeled and chopped
• 15 almonds
• 2 teaspoons olive oil
• 1 medium leek, washed and chopped
• 1 medium onion, chopped
• 2 tablespoons fresh breadcrumbs
• salt
• 12 teaspoon black pepper

1. Heat olive oil in a large saucepan on medium flame.
2. Stir in leek, onion, carrots and 12 almonds.
3. Cook for a minute stirring continuously.
4. Add salt, pepper and fresh bread crumbs.
5. Mix thoroughly.
6. Stir in 4 cups of water.
7. Boil for 10 minutes and then strain the soup.
8. Grind the veggies in a mixer with chilled water if the veggies are hot.
9. Sliver the rest of the almonds.
10. Boil the strained liquid and add the pureed veggies.
11. Stir to mix well.
12. Simmer for 5 minutes.
13. Serve hot garnished with almond slivers.
14. Enjoy!

carrots, almonds, olive oil, onion, fresh breadcrumbs, salt, black pepper

Taken from www.food.com/recipe/carrot-and-almond-soup-347040 (may not work)