INGREDIENTS
2
6 inch carrots
1
Carrot, large
1/4 tsp
Ginger, ground
4
Green onions
1
Lime
1/4 tsp
Onion powder
1
Parsley or oregano, Fresh
1 28 ounce can
Tomatoes, whole
1/2 cup
Coconut milk, lite
10 oz
Vegetable broth
1 tbsp
Almond butter
1 tbsp
Lime juice
1 tbsp
Arrowroot starch or corn starch
1/2 tsp
Black pepper
1
Black pepper to sprinkle
1/2 tsp
Cinnamon
1/4 tsp
Cloves, ground
1 tsp
Kosher salt
2 tbsp
Red curry paste or spicy chili paste
1
Red pepper flakes
1
Sea salt and pepper
1/2 tbsp
Olive oil
1
Olive oil to drizzle
3 tbsp
Almonds nuts, roasted