CREAMY THAI CARROT SWEET POTATO SOUP
Serves: 4
1 tbsp (15 mL) coconut oil ■
2 cups (500 mL) diced onions
2 cloves garlic, minced 1 tbsp (15 mL) minced fresh ginger root
2 tbsp (30 mL) red curry paste
4 cups (1 L) low-sodium vegetable broth
1/4 cup (60 mL) raw almond butter
3 cups (750 mL) diced peeled carrots
3 cups (750 mL) diced peeled sweet potatoes 1/2 tsp (2.5 mL) fine sea salt
1/4 tsp (1 mL) cayenne pepper (optional) Ground black pepper Suggested toppings: minced fresh coriander, roasted almonds, fresh lime juice
1. In a large, heavy pot, heat coconut oil over medium heat. Add onion, garlic and ginger and sauté for five to six minutes, until onion is translucent. Stir in curry paste.
2. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add mixture to the pot along with the remaining broth, the carrots, sweet potatoes, salt and cayenne, stirring until combined.
3. Bring soup to a low boil over medium-high heat, then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes, until vegetables are tender to the fork.
4. Purée soup in batches in a blender or food processor until smooth.
5. Return soup to the pot to reheat. Season to taste with salt and black pepper. Serve in heated bowls with your choice of toppings. Soup will keep in the refrigerator for up to a week.