1 tablespoon (15 mL) coconut oil
2 cups (500 mL) diced onions
2 cloves garlic, minced
1 tablespoon (15 mL) minced fresh ginger root
2 tablespoons (30 mL) red curry paste
4 cups (1 L) low-sodium vegetable broth
¼ cup (60 mL) raw almond butter
3 cups (750 mL) diced peeled carrots
3 cups (750 mL) diced peeled sweet potatoes
½ teaspoon (2 mL) fine sea salt
¼ teaspoon (1 mL) cayenne pepper (optional)
Freshly ground black pepper
Suggested toppings: minced fresh coriander, roasted almonds, fresh lime juice
In a vast, substantial pot, warm coconut oil over medium warmth. Include onion, garlic and ginger and sauté for five to six minutes, until the point that onion is translucent. Blend in curry glue.
In a little bowl, whisk together a portion of the soup with the almond spread until smooth. Add blend to the pot alongside the rest of the soup, the carrots, sweet potatoes, salt and cayenne, mixing until joined.
Convey soup to a low bubble over medium-high warmth, at that point decrease warmth to medium-low. Cover and stew for 15 to 20 minutes, until the point that vegetables are delicate to the fork.
Purée soup in clusters in a blender or nourishment processor until smooth. Or on the other hand utilize a hand-held blender in the pot.
Return soup to the pot to warm. Season to taste with salt and dark pepper. Serve in warmed dishes with your selection of garnishes. Soup will keep, secured, in the fridge for up to seven days.