Creamy Thai Carrot Sweet Potato Soup.

INGREDIENTS

1 tbsp

virgin coconut oil (15 mL)

2 cups

diced sweet onion (500 mL)

2 cloves

garlic (minced)

1 tbsp

minced fresh ginger (15 mL)

2 tbsp

red curry paste (30 mL)

4 cups

low-sodium vegetable broth (plus more if needed, 1 L)

1/4 cup

raw almond butter (60 mL)

3 cups

diced peeled carrots (750 mL, 1/2-inch/1 cm dice)

3 cups

diced peeled sweet potatoes (750 mL, 1/2-inch/1 cm dice)

1/2 tsp

fine sea salt (plus more to taste, 2 mL)

1/4 tsp

cayenne pepper (1 mL, optional)

Freshly ground black pepper

minced fresh cilantro (for serving)

lime juice (for serving)

1/2 cup

raw almonds (finely chopped, 125 mL)

1 tbsp

plus 1 teaspoon low-sodium tamari or coconut aminos (20 mL)