By daniel

/

December 7, 2020

Preparation Time 20 minutes

Cooking Time 25 minutes

Number of Servings 4

Ingredients

1 x tablespoon Coconut Oil

400 x gram(s) Onions Sweet Raw, chopped

3 x clove(s) Garlic Raw, minced

1 x tablespoon Ginger Root Raw, grated

1 x tablespoon Red Curry Paste

1000 x ml Vegetable Broth

50 x gram(s) Almond Butter Plain No Salt

5 x large Carrots Raw, peeled and diced

4 x medium Sweet Potato Raw, peeled and diced

0.5 x teaspoon Salt Table

1 x teaspoon Pepper Black

1 x tablespoon Coriander ( Cilantro ) Leaves Raw, chopped for garnish

1 x tablespoon Lime Juice Raw

Directions

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.

In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the remaining broth, carrots, sweet potatoes, salt, and cayenne (if using). 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 15 to 20 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. With the lid slightly ajar, to allow the steam to escape, blend on low and slowly