Nutty Carrot Cumin Soup

A delicious soup inspired by a Dr. Gillian McKeith recipe.

• Ready In: 55 mins
• Serves: 8

Ingredients

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

Directions

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.