Thai Carrot Soup With Tamari-Roasted Almonds
Flavors of red curry, ginger, sweet potato, and cayenne dazzle in this luscious, ultra-flavorful soup.
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Cooking tools:
- Blender
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Baking sheet
- Parchment paper
- Spoon
- Ladle
- Serving bowl
Ingredients
- 1 tablespoon virgin coconut oil
- 2 cups sweet onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 4 cups low-sodium
- vegetable broth
- , plus more if needed
- ¼ cup raw almond butter
- 3 cups peeled and diced carrots
- 3 cups peeled and diced sweet potatoes
- ½ teaspoon fine sea salt
- ¼ teaspoon cayenne pepper (optional)
- Freshly ground black pepper, to taste
- Fresh cilantro, minced, for garnish
- Fresh lime juice, for garnish
- ½ cup raw almonds, finely chopped
- 1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos
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