Apple and almond soup

A thick, hearty soup for cold days. The soup reminds me a bit of Asian sweet and sour soups. The almonds give it plenty of volume. With a slice of bread this soup is a whole meal, certainly for lunch. I can also imagine some croutons on top of it.

Put the almonds into a small bowl and pour hot water over them. Let them sit in the hot water for a couple of minutes. Then peel them.

Fry the diced onion in some olive oil using a big pot. Add the sliced carrot and fry for a couple of minutes.

Cut the apple into pieces. Remove the core but not the peel. Add them to the pot. Now add the stock and the almonds and let it boil on low heat for 15 to 20 minutes.

Puree in a blender until smooth. Season with salt, pepper and cinnamon.