- 1 tablespoon coconut oil
- 2 cups chopped onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons red curry paste
- 4 cups vegetable broth, plus more if needed
- ¼ cup raw almond butter or peanut butter
- 3 cups diced peeled carrots
- 3 cups diced peeled sweet potatoes
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- Up to ¼ teaspoon cayenne pepper (optional, if you like spice)
- Minced fresh coriander
- Fresh lime juice
- Roasted tamari almonds
- In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
- Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
- Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
- Ladle the soup carefully into a blender. Blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
- Taste, and season with salt and black pepper. If you’d like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again.
- Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.