Red curry paste — an authentic Thai ingredient you can find in many grocery stores as well as specialty shops — works wonders in this soup, creating rich and full-blown flavor in an instant.
Makes: four servings
Prep time: 25 minutes
Cook time: 20 to 25 minutes
For the Soup
- 1 tbs. virgin coconut oil
- 2 cups diced sweet onion
- 2 cloves garlic, minced
- 1 tbs. fresh gingerroot, minced
- 2 tbs. red curry paste
- 4 cups vegetable broth, plus more if needed
- 1/4 cup raw almond butter
- 3 cups diced, peeled carrots (1/2-inch dice)
- 3 cups diced, peeled sweet potatoes (1/2-inch dice)
- 1/2 tsp. fine sea salt, plus more to taste
- 1/4 tsp. cayenne pepper (optional)
- Freshly ground black pepper
- Cilantro, minced
- Squeeze of fresh lime juice
For the Roasted Almonds
- 1/2 cup finely chopped raw almonds
- 1 tsp. tamari or coconut aminos
- In a large pot, melt coconut oil over medium heat. Add onion, garlic, and ginger and sauté for five to six minutes, until onion is translucent. Stir in curry paste.
- In a small bowl, whisk together some of the broth with the almond butter until smooth. Add mixture to pot, along with remaining broth, carrots, sweet potatoes, salt, and cayenne. Stir until combined.
- Bring soup to a low boil over medium-high heat and then reduce to medium-low. Cover and simmer for 15 to 20 minutes, until potatoes and carrots are fork tender.
- Blend the soup in batches with the blender lid slightly ajar to release steam. Start on low and slowly increase speed until soup is completely smooth. Alternatively, you can blend directly in the pot with an immersion blender.
- Return soup to the pot and season with salt and black pepper. Thin the soup with a bit more broth and reheat if necessary.
- For the roasted tamari almonds, toss the chopped raw almonds with the tamari or coconut aminos; roast on a parchment-paper-lined baking sheet at 325 degrees F for nine to 12 minutes. Allow to cool on sheet.
- Serve soup in bowls garnished with the almonds, minced cilantro, and a squeeze of lime juice. Refrigerate for up to a week, or freeze for one to two months.
Tip: Make this soup soy-free by preparing the roasted tamari almonds with coconut aminos instead of tamari.
Reprinted from Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes by arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company. Copyright © 2016 Angela Liddon.
About the Author: Angela Liddon is the founder, recipe developer, photographer, and writer behind OhSheGlows.com, an award-winning site featuring energizing, plant-based recipes. Her latest cookbook, Oh She Glows Every Day, is a follow-up to her first book, The Oh She Glows Cookbook.