Carrot and Almond Soup

CARROT AND ALMOND SOUP (this is an easy one to alter to taste and double for a weeks worth of yummy lunches and snacks)
Carrots are a source of anti-aging antioxidants, while almonds are a powerhouse of nutrients, including magnesium, which is important for supporting adrenal function. Low levels of magnesium have been associated with nervous tension, so almonds are a natural stress-buster.

Serves 4
2 onions, peeled and chopped
2 garlic cloves, peeled and chopped
6 carrots, trimmed, peeled and sliced (**This is soup is also very good made w/ sweet potatoes ((and that will lower the GI)). Just add one sweet potato, peeled and sliced, in place of two of the carrots and cook the same)
2 celery stalks, trimmed and chopped
1 Tb wheat-free vegetable bouillon powder (I use 2 boxes of organic, "imagine" brand vegetable stock in place of the bouillon powder and water. Imagine brand has no added yeast, wheat, or sugar, I love it)
2 -3 Tb chopped fresh cilantro, stalks reserved
2-3 Tb chopped fresh parsley (I use Italian parsley), stalks reserved
Just under half a cup of ground almonds (3.5 ounces, or 100 g)

1. Place the onions, garlic, carrots (sweet potato), and celery in a large saucepan.
Add 1.25 litres boiling water (or veggie stock) 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. Remove 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. Reheat, then divide between warmed soup bowls and serve garnished with chopped fresh cilantro and parsley.

This author doesn't add salt and pepper, but I do to this soup. Sometimes I throw in some garlic and onion powder too. It's SO yummy!
Happy cooking!