Creamy Thai Carrot Sweet Potato Soup

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.

Ingredients:

Soup

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