This is a recipe I would like to try this week.

Carrot & Almond Soup

2 onions, peeled and chopped

2 garlic cloves, peeled and chopped

6 carrots, trimmed, peeled, and sliced

2 celery stalks, trimmed and chopped

1 tbsp. bouillon powder

1 cup ground almonds

2-3 tbsp choppsed fresh cilantro, stalks reserved

2-3 tbsp chopped fresh parsley, stalks reserved

1. Place the onions, garlic, carrots, and celery in a large saucepan.  Add 6 1/4 cups boiling water and the bouillon powder.  Bring to a boil and add the herbs. 
2. Lower the heat and simmer for 20 miutes, or until vegetables are tender when pierced with a knife.
3. Remove from the heat and allow to cool slightly.  Strain, reserving the stock.  Blend the vegetables in a food processor or with a handheld 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. Reheat, then divide among warmed soup bowls and serve garnished with chopped fresh cilantro and parsley.
6. OPTIONAL: Add one sweet potato, peeled and diced in place of two of the carrots and cook as above.