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Carrot Basil Soup

This soup is delicious either hot, cold, or room temperature. The almonds give it a mysteriously special, rich flavor. The fresh basil adds a welcome lightness. It is simple to make, and delicious to eat.

Ingredients

1 large onion, coarsely chopped

3- 5 cloves garlic, minced

8 carrots, chopped

1 medium potato, peeled and cubed

Mineral Broth or water

1 cup of fresh basil leaves, stems removed

1/4 cup roasted, salted almonds

1 teaspoon sea salt

1/4 teaspoon black pepper, freshly ground

1-2 tablespoons extra-virgin olive oil 

Directions

• In a soup pot over medium heat, sauté the onions with a pinch of sea salt in olive oil for 3-4 minutes, until the onions are translucent. 

• Add garlic for an additional minute and sauté. 

• Add the carrots, potato, almonds, and just enough water or broth to cover the vegetables. Bring to a boil, cover, reduce heat and simmer for 20-30 minutes until carrots are soft. 

• Add the fresh basil and purée the soup with an immersion blender directly in the pot, or separately in a blender. 

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