Coconut Curry sweet potato soup

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Step 1

To make the soup: In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.

Step 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.

Step 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.

Step 4

Add the coconut milk and blend the soup until smooth.

Step 5

Taste, and season with salt and black pepper.

Step 6

Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional toasted nuts or seeds.