INGREDIENTS
2 Tbsps
almond butter
1 pinch
cayenne
3 cups
chicken broth
1/4 tsp
cinnamon
1 can
coconut milk
1 Tbsp
curry powder
2 Tbsps
extra virgin olive oil
1 tsp
fresh ginger
4
fuyu persimmons
3 cloves
garlic
2
leeks
1/4 tsp
nutmeg
1/2 tsp
pepper
1 tsp
sea salt
1/2 tsp
smoked paprika
3 larges
sweet potatoes