Creamy Thai Carrot Sweet Potato Soup

Is it too soon for soup? When I had a full-blown cold last week, soup sounded like just the ticket. Carrots, sweet potato, and warming Thai curry blended with an unexpected ingredient—almond butter—made it a sweet and spicy, rich soup. I wish it could say it cured me for good (if only soup could), but it definitely made me feel better that evening. And the next morning, when I heated up leftovers for breakfast.

This nutritious, Thai-spiced carrot and sweet potato soup will warm you right up! The tamari almonds are a nice, crunchy touch. Be sure to season this soup with enough salt and lime juice so the flavors really sing. Recipe yields about 8 cups soup (4 servings).

Ingredients:

• 1 tablespoon coconut oil
• 2 cups chopped yellow (sweet) onion
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 tablespoons 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 teaspoon fine-grain sea salt, plus more to taste
• Freshly ground black pepper
• Up to ¼ teaspoon cayenne pepper (optional, if you like spice)

Toppings

• Minced fresh cilantro
• Fresh lime juice
• Roasted tamari almonds (optional, see below)
• Roasted tamari almonds
• ½ cup raw almonds, finely chopped
• 1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos