Creamy Thai carrot sweet potato soup

1 tablespoon virgin coconut oil

2 cups diced sweet onion

2 cloves garlic, minced

1 tablespoon minced fresh ginger

2 tablespoons red curry paste

4 cups low-sodium vegetable broth, plus more if needed

¼ cup raw almond butter

3 cups diced peeled carrots (1/2-inch dice)

3 cups diced peeled sweet potatoes (1/2-inch dice)

½ teaspoon fine sea salt, plus more to taste

¼ teaspoon cayenne pepper (optional)

Freshly ground black pepper

Minced fresh cilantro, roasted tamari almonds, fresh lime juice, to serve

In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and saute for 5 to 6 minutes, until the onion is translucent. 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 remaining broth, carrots, sweet potatoes, salt and cayenne (if using). Stir until combined. 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.

Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender. With the lid slightly ajar to allow steam to escape, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.) Return the soup to the pot and season with salt and black pepper. Serves 4.

This soup will keep in the refrigerator for up to a week, and freezes well for 1 to 2 months.

Nutrition information per serving: 288 calories; 107 calories from fat; 12 g fat (4 g saturated; 0 g trans fats); 0 mg cholesterol; 791 mg sodium; 40 g carbohydrate; 8 g fiber; 15 g sugar; 7 g protein.

Recipe adapted from Angela Liddon's "Oh She Glows Every Day," Avery 2016