Ingredients 

1 ½ cups almonds, slivered

2 tablespoons olive oil

1 cup onions, coarsely chopped

1 cup carrots, peeled and sliced

4 cloves of garlic

½ teaspoon paprika

5 cups orange/red peppers, coarsely chopped

6 cups broth

Directions

Toast almonds over medium heat until fragrant and light golden stirring constantly. Remove from heat and let cool.

Sauté onion, garlic and carrots for 5 min. Add peppers and paprika and sauté for 10 minutes. Add broth and almonds. Bring to a boil then simmer covered for 45 min.

Puree soup. Garnish with toasted almonds and walnut parmesan.