Creamy Thai Carrot Sweet Potato Soup

When I had a full-blown cold last week, soup sounded like just the ticket. I flipped through Angela’s new cookbook, Oh She Glows Every Day, and landed on this creamy, plant-based soup bursting with vitamin A and other goodness.

• 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)

• Minced fresh cilantro
• Fresh lime juice
• Roasted tamari almonds (optional, see below)

• ½ cup raw almonds, finely chopped
• 1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos