Serves 6
1 kg carrots, chopped
1 medium sized potato, chopped
1 teaspoon salt
25g butter
1 large onion, chopped
1 clove garlic, chopped
25g ground almonds
creme fraiche
fresh coriander
Put the carrots, potato, salt and a litre of water in a large saucepan.
Simmer for 20 minutes until the vegetables are soft.
Meanwhile sauté the onion and garlic in the butter until softened and translucent.
Add the onion mixture and the ground almonds to the carrots, blend until smooth.
Add more water or milk if the soup is too thick, more ground almonds if it is too thin.
Serve with a swirl of creme fraiche and a sprinkling of fresh coriander.
