This is soup for all seasons. It will warm you in the winter and cool you in the summer. It leaves you feeling, somehow, immediately healthier!

Combine in soup pot and simmer until tender:

• 2-1/2 lb. cleaned & chopped carrots
• 5 cups stock (vegetable bouillon works)
• sea salt and pepper to taste

Sauté in skillet:

• 1 to 1-1/4 cups onion of choice
• garlic as desired
• chopped almonds

When onion is translucent throw mixture in soup pot.

Puree until smooth and return to pot.

Serve hot with a dab of sour cream on top for a fancy and delicious starter or meal.