5 Easy Steps to Make Carrot and Almond Soup

Saute Veggies

Peel and chop carrots, leeks and green onions. Saute in olive oil until softened.

Add Almonds and Seasoning

Stir in almonds, salt, pepper and breadcrumbs. Cook for two minutes, then remove from heat.

Boil

Boil the sauteed vegetables in water for 10 minutes, then strain and cool in chilled water.

Blend to Puree

Blend the cooled veggies into a smooth puree and cook for two to five minutes.

Garnish and Serve

Top with sliced almonds and thyme leaves. Serve hot.