Creamy Thai Carrot Sweet Potato Soup

Name: Creamy Thai Carrot Sweet Potato Soup
Cook time: 25 min
Yield: 8 servings
Cuisine: thai
Ingredients: 1 tablespoon coconut oil; 2 cups sweet onion diced; 2 cloves garlic minced; 1 tablespoon fresh ginger minced; 2 tablespoons red curry paste; 4 cups vegetable broth; 0.25 cup almond butter; 3 cups carrots diced, peeled; 3 cups sweet potatoes diced, peeled; 0.5 teaspoon fine sea salt plus more to taste; 0.25 teaspoon cayenne pepper optional; 0 black pepper; 0 fresh cilantro minced; 0 lime juice for serving; 0 parchment paper; 0.5 cup raw almonds finely chopped; 1.25 tablespoons low-sodium tamari

Not only is this soup incredibly delicious, it's also so easy to make, and ahh, there's not even an ounce of cream!

Original recipe source

Cook time: 25 minutes

Servings: 8

Ingredients

1 tablespoon coconut oil
2 cups sweet onion diced
2 cloves garlic minced
1 tablespoon fresh ginger minced
2 tablespoons red curry paste
4 cups vegetable broth
0.25 cup almond butter
3 cups carrots diced, peeled
3 cups sweet potatoes diced, peeled
0.5 teaspoon fine sea salt plus more to taste
0.25 teaspoon cayenne pepper optional
0 black pepper
0 fresh cilantro minced
0 lime juice for serving
0 parchment paper
0.5 cup raw almonds finely chopped
1.25 tablespoons low-sodium tamari

Instructions

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 red 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 remaining broth, carrots, sweet potatoes, salt, and cayenne (if using). 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 until completely smooth. Return to pot and season with salt and pepper.
Ladle the soup into bowls and top with minced cilantro, roasted tamari almonds, and a squeeze of lime juice, if desired. The soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
Roasted Tamari Almonds: Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
Roast the almonds for 9 to 12 minutes, until lightly golden. Let cool completely on the pan. The almonds will harden as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.