Combine in soup pot and simmer until tender:

• 2-1/2 lb. cleaned & chopped CARROTS
• 5 cups STOCK (vegetable bouillon works or Bragg's Liquid Aminos)
• SEA SALT and PEPPER to taste

Sauté using BUTTER 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 soup until smooth and return to pot.
Serve hot with a dab of Sour Cream or with Grated Cheese