Crème de carottes aux épices et amandes

For 6 gourmands:
1 kg carrots
2 shallots
2 cloves garlic
20 ml vegetable broth
1 teaspoon of curcuma
1 teaspoon of fenugreek
1/2 teaspoon of 5 spices
½ teaspoon ginger powder
1 tablespoon of gomasio (sesame seeds and salt)
10 almonds
10 cl of almonds milk

Peel and cut carrots in slices.
In a casserole, place carrots, shallots, garlic and vegetable broth.
Cover and cook for 35 minutes.
Add gomasio, turmeric, fenugreek, ginger, 5 spices, and almonds. Mix well together and add the almond milk.
Taste it and ajust eventually with a little salt.
It is almost a puree rather than a soup.
Thermomix Version
20 oz vegetable broth in the bowl of the TM, add the shallots, garlic.
In the Valrona bowl, put the carrots.
Program for 30 minutes, Valrona and power 1.
Add into the bowl, spices, almonds, almond milk and carrots.
Mix it power 10 for 45 seconds.