Instructions: Peel and chop onion. Finely chop celery. Grate carrots.

Heat oil in large saucepan. Fry onion, celery and thyme for 5 mins. Add carrot, tomato puree and cumin. Cook for a further 5 mins.

Add in stock, ground almonds, peanut butter, salt and pepper. Bring to the boil. Reduce heat and simmer for 20 minutes. Blend till smooth. Reheat.

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