Carrot and almond soup is a great lunch in the hot summer months, The fennel in the soup has cleansing, cooling herb with antispasmodic properties. The almonds balance the fennel with their warming and delicious nature. This soup not only tastes great, but it can also help gently stimulate your digestion, strengthen your lungs, help your kidneys, and brighten your eyes.

Ingredients:

16 Fluid ounces of water (500 ml)

1 ½ Cups of whole almonds

2 Cloves of fresh garlic

1 ¼ Cups of chopped carrots

¼ Teaspoon of peppercorns

1 Tablespoon of finely chopped fennel leaves

½ Teaspoon of fennel seeds

A Pinch of sea salt

To Prepare the Almonds:

1. Soak the whole almonds in cold water for half an hour.

2. Rinse the almonds in a strainer under cold running water.

3. Place the almonds in a large bowl and cover with water.

4. Leave the bowl of water covered almonds overnight to soak.

5. Read more in Soup

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   The next day, remove the skins. They should come off easily at this point.

6. Place the almonds in a clean bowl and cover with water again.

7. Allow the almonds to soak for up to twenty-four hours.

Soup Instructions:

1. Strain your soaking almonds, being sure to keep the water the almonds were soaking in.

2. Place the chopped carrots, garlic, almonds and one tablespoon of the water from the almonds in a blender or food processor.

3. Blend, slowly adding the rest of the water from the almonds until the resulting mixture is smooth and silky.

4. Place the mixture in the refrigerator and let chill for a few hours, until cool.

5. Grind the fennel seeds, sea salt and peppercorns with a pestle and mortar. Grind the blend into a fine powder.

6. Add the fennel leaves to the ground spices.

7. Ladle the refrigerated mixture into serving bowls and sprinkle a teaspoon of the spice blend to the top of the soup.

8. Eat and enjoy.