Indian Almond and Coconut Soup

Combine almonds with boiling water, drain, cool and press out of skins. Finely ground about 1 tablespoon of almonds, coarsely chop the rest. Dice coconut pulp. Peel onions and garlic and dice. Heat ghee in a pot and saute onions and garlic until translucent. Add cinnamon, cumin powder, cardamom and pepper, saute briefly and add broth. Add chopped almonds, diced coconut and coconut milk and simmer for about 20 minutes on low heat. Puree and add more broth to taste. Season with lime juice and salt. Finely ground pistachios. Sprinkle soup with ground almonds and pistachios and serve.