Creamy Thai Carrot Sweet Potato Soup.

Bahan-bahan (8 porsi)

• 1 tablespoon virgin coconut oil (15 mL)
• 2 cups diced sweet onion (500 mL)
• 2 cloves garlic (minced)
• 1 tablespoon minced fresh ginger (15 mL)
• 2 tablespoons red curry paste (30 mL)
• 4 cups low-sodium vegetable broth (plus more if needed, 1 L)
• 1/4 cup raw almond butter (60 mL)
• 3 cups diced peeled carrots (750 mL, 1/2-inch/1 cm dice)
• 3 cups diced peeled sweet potatoes (750 mL, 1/2-inch/1 cm dice)
• 1/2 teaspoon fine sea salt (plus more to taste, 2 mL)
• 1/4 teaspoon cayenne pepper (1 mL, optional)
• Freshly ground black pepper
• minced fresh cilantro (for serving)
• lime juice (for serving)
• 1/2 cup raw almonds (finely chopped, 125 mL)
• 1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos (20 mL)