2 cups diced sweet onion
2 garlic cloves, crushed
1 tbsp fresh ginger, grated
2 tbsp red curry paste
4 cups low sodium chicken broth
1/4 cup almond butter *** May be substituted for another nut butter such as peanut butter or cashew butter
3 cups diced carrots
3 cups diced sweet potatoes
1/4 tsp cayenne pepper
freshly ground pepper to taste
chopped almonds for garnish
fresh lime slices for garnish
In a large pot, melt coconut oil over medium heat. Sautee onions, garlic and ginger for 5 minutes. Mix a small amount of broth with almond butter and whisk until smooth. Add curry paste, carrots, sweet potato, cayenne and remaining broth to the pot. Bring to a boil & cook over low heat for 20 minutes. Using a hand blender, puree the soup until smooth. Ladle the soup into serving bowls and top with almonds & lime wedges.
This paleo, vegan friendly recipe freezes easily so you can save it to warm you up on a rainy summer day or as the weather turns cooler in the fall.[/fusion_text]