Cookie and Kate Creamy Thai Carrot Sweet Potato Soup

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  2 cup, chopped or 320g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Curry paste

  2 tbsp or 30g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Almond butter

  Nuts, plain, without salt added

  ¼ cup or 63g

• Carrots

  Raw

  3 cup strips or slices or 366g

• Sweet potato

  Raw, unprepared

  3 cup, cubes or 399g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Lime juice

  Raw

  100g

• Dry Roasted Tamari Almonds

  Eden

  100g

• Almonds

  Nuts, raw

  ½ cup, whole or 72g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

Directions

1. In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and saute for 5 to 6 minutes, until the onion is translucent.
2. 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 carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
3. 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.
4. 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). Being 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.)
5. Taste, and season with salt and black pepper. If you'd like more spice, add a pinch or full 1/4 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.
6. Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
7. Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
8. In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
9. Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
10. Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.
11. Recipe by: Cookie and Kate (source: https://cookieandkate.com/thai-carrot-sweet-potato-soup-recipe/#tasty-recipes-24172-jump-target)

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