Ingredients

• 1 tbsp coconut oil
• 2 cups chopped yellow/sweet onion
• 2 cloves garlic, minced
• 1 tbsp minced fresh ginger
• 2 tbsp red curry paste
• 4 cups low-sodium vegetable broth, plus more if needed
• ¼ cup raw almond butter or peanut butter
• 3 cups diced peeled carrots
• 3 cups diced peeled sweet potatoes
• ½ tsp fine-grain sea salt
• Freshly ground black pepper
• Up to ¼ tsp cayenne pepper (optional, if you like spice)

Directions

1. In a large pot, melt coconut oil over medium heat. Add onion, garlic, and ginger and sauté for 5-6 minutes until onion is translucent. Stir in curry paste.
2. In a small bowl, whisk together some of the broth with almond butter until smooth. Add mixture to pot, along with carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
3. Bring soup to a low boil over medium-high heat and then reduce heat to medium-low. Cover and simmer for 15-20 minutes, until potatoes and carrots are fork-tender.
4. Ladle 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).
5. Being careful to avoid hot steam from the lid, blend on low and slowly increase speed until soup is completely smooth. Alternatively, you can use an immersion blender and blend the soup directly in the pot.
6. Season with salt and black pepper to taste. For more spice, add ¼ tsp cayenne pepper, and blend again.
7. Transfer soup back to pot and reheat if necessary. If desired, you can thin soup out with a bit more broth if it’s too thick for your preference.
8. Ladle soup into bowls and top with minced cilantro, a squeeze of lime juice.