Cream of Tomato Soup
Peel the onion, garlic, and carrot. Finely dice the onion, garlic, carrot, and celery. Heat the olive oil in a pan, and sauté the diced vegetables. Mix in the tomato paste, sauté briefly, then deglaze with broth. Rinse the tomatoes, remove the cores, and coarsely chop. Add to the soup with the basil and parsley. Simmer gently for 30 minutes. Puree the soup, then pass through a fine strainer. Return the soup to a boil. If the soup is too thick, thin with a little broth. Likewise if the soup is too thin, simmer until reduced to your desired consistency. Season to taste with sea salt, sugar, and cayenne pepper.
Pour the soup into bowls, garnish with the almond cookies and parsley, and serve.