6-8 carrots
1 walnut size of ginger
2 medium onions
4 garlic cloves
4 stocks celery
1/2 cup almond butter
1 teaspoon curry
1/4 cup nutritional yeast
1 teaspoon sea salt
1/2 cup orange juice
1/2-1 cup water ( to help thin out soup very thick)
Cut up coarsely the carrots, celery, onions, ginger, garlic, and boil till tender. Put in food processor till all smooth, then back in soup pot, then add the remaining ingredients, simmer and serve. Very good.