Soak almonds in water for about 30 minutes.

Wash the carrots and chop them in to big chunks. Also peel off the onion and cut it in to quarters. Put these chopped veggies, almonds and bay leaf in bowl and pressure cook for 2 whistles.

The veggies get really soft and have the bay leaf flavor infused in them. Let it cool down to room temperature. Discard the bay-leaf and grind together to fine puree using a mixer or blender.

Pour the soup in to a cooking pan, season with salt, pepper and mango powder. Mix, add water according to the desired consistency of soup and bring it to boil.

The thick creamy tomato almond soup is ready to serve with or without croutons.

You don't need any soup thickening agent like corn starch or potato here. The almond does the trick.

You can skip dry mango powder and use lemon juice instead.

For alternative taste, you can use little sugar too.

You can top it with some cream and croutons for extra deliciousness.