Creamy Thai Sweet Potato And Carrot Soup

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 curry paste, the almond butter, and the broth and stir until smooth. Add the carrots, sweet potatoes, and salt. 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 10 to 15 minutes, until the potatoes and carrots are fork-tender.

Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Be careful to avoid hot steam escaping from the lid, blend on low, and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)

Taste, and season with salt and black pepper. If you’d like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.

Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional amino almonds. This soup will keep in the fridge for up to a week and freezes well for 1 month.

To make the roasted coconut amino 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 coconut amino 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. The tamari will have dried up. Let cool completely on the pan. The almonds will harden up as they cool. Sprinkle the lemon juice on top and using a spoon, scrape the almonds off the parchment paper.