SOUP CREAMY THAI CARROT SWEET POTATO

By Loish

Soup will keep in fridge up to a week and freezes well.

Ingredients

• 1 tbsp. virgin coconut oil
• 2 cups diced sweet onion
• 2 cloves garlic, minced
• 1 tbsp. minced fresh ginger
• 2 tbsp. red curry paste
• 4 cups low sodium vegetable broth
• 1/4 cup raw almond butter
• 3 cups diced peeled carrots
• 3 cups diced peeled sweet potato
• 1/2 tsp. sea salt
• 1/4 tsp. cayenne ( if desired )
• Freshly ground black pepper
• Minced fresh cilantro, roasted tamari almonds, fresh lime juice to serve

Preparation

Step 1

Melt coconut oil over medium heat. Add onion, garlic, and ginger and sauté 5-6 minutes until onion is translucent. Stir in curry paste.
In a small bowl, whisk together some broth with almond butter until smooth, then add to the pot, along with the remaining broth, carrots, sweet potatoes, salt and cayenne ( if using). Cover and simmer 15-20 minutes until veggies are fork-tender.
Ladle soup into blender, with lid slightly ajar to allow steam to escape, blend on low then slowly increase speed until soup is completely smooth. alternatively, you can use an immersion blender.
Return to pot and season with salt and black pepper. Garnish with cilantro, almonds and lime juice