Servings: 6 Prep time: 25 mins. Cooking time: 25 mins.
Ingredients
1 Tbsp olive oil
1 large Vidalia onion, diced
2 cloves garlic, minced
2 Tbsp ginger paste or
2 tsp ground ginger
2 Tbsp red curry paste
4 cups vegetable broth, low sodium
1/4 c almond butter
3 cups carrots, peeled and chopped
3 cups sweet potato, peeled and chopped
1/2 tsp kosher salt
1 tsp black pepper
1/4 tsp crushed red pepper
Juice of 1 lime
Directions
Place a large saucepan on medium heat on the stove. Add oil, onion, and garlic. Sauté for 5 minutes, until the onion is translucent.
Stir in the ginger and 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, black pepper, and crushed red pepper. Stir until combined.
Bring the soup to a low boil over medium-high heat. Then, reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork tender.
Blend the soup with an immersion blender. Or, with a blender: ladle the soup carefully into the blender. You will likely have to do this in batches, depending on the size of your blender. With the lid slightly ajar, to allow the steam to escape, blend on low and slowly increase the speed until the soup is completely smooth. CAREFUL, it will be very hot!
Return the soup to the pot. Squeeze in the juice of a lime.
Serve and enjoy.
