Velvety Thai Carrot & Sweet Potato Soup with Spicy Crunch Topping

Ingredients

• 3 cups diced peeled sweet potatoes, 1/2-inch dice
• Freshly ground black pepper
• 3 cups diced peeled carrots, 1/2-inch dice
• 1/2 teaspoon fine sea salt
• 4 cups low-sodium vegetable broth
• 1 tablespoon virgin coconut oil
• 1 lime, cut into wedges for serving
• Minced fresh cilantro, for serving
• 2 tablespoons red curry paste
• 1/4 teaspoon cayenne pepper
• 1 tablespoon harissa paste
• 1/4 cup almond butter
• 1 tablespoon minced fresh ginger
• 1/2 cup raw almonds, roughly chopped
• 1 large sweet onion, diced
• 2 cloves garlic, minced