Carrot and Almond Soup

2 onions, peeled and chopped
2 garlic cloves, peeled and chopped
6 carrots (or you can use one sweet potato and 4 carrots), peeled and sliced
2 celery stalks, chopped
1 T preferred boullion cube or powder
3 T chopped fresh coriander (I used 3 tsp dried)
3 T chopped fresh parsley, stalked reserved
3/4 cup ground almonds

Put onions, garlic, carrots and celery in a large saucepan with about 5 cups water, bring to a boil-add boullion and the stalks of the coriander and parsley. Lower heat and simmer for 30 minutes or until veggies are tender. Remove from heat and cool slightly. Strain, saving the vegetable stock. Take out the herb stalks and blend in a food processor or blender until smooth. Return to pan and add the stock until it reaches desired consistency. Add the ground almonds (ground them in a blender or food processor) and top with the coriander and parsley.