Fresh Tomato Soup

2 cups hot water

½ cup almonds (soaked overnight)

¼ cup onion

vegetable bouillon

4 roma tomatoes

1 large carrot, with skin cut into 1 inch pieces

Sea salt

Black pepper


Blend water and almonds on high for 2 minutes.  Add onion, tomatoes, bouillon, carrot pieces and blend until smooth.  Season with salt and black pepper.  Pour into bowls and top with chopped cilantro.  Serve with a salad and whole wheat bread.