Sweet Potato, Carrot, and Ginger Soup

Yield: 4 servings

1 tbsp coconut oil

1 cup onion, diced

3 cloves garlic, finely minced

1 tbsp ginger, finely minced

2 tbsp red curry paste
1/4 cup almond butter

3 cups carrots, peeled and diced

3 cups sweet potato, peeled and diced
4 cups vegetable broth

1/4 tsp cayenne

salt and pepper
garnish: fresh cilantro, almonds, lime

1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion, garlic, and ginger, and saute for 5 minutes, until the onion is translucent.
3. Add the curry paste, almond butter, carrots, sweet potato, and vegetable broth.
4. Bring to a boil and then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes until the carrots and sweet potato are fork tender.
5. Ladle the soup into a blender. Blend until completely smooth.
6. Season with cayenne and salt and pepper.
7. Garnish with cilantro, almond, and lime juice.


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