Creamy Thai Carrot Sweet Potato Soup

Ingredients

1 Tbl extra virgin olive oil

2 cups diced sweet onion

2 cloves garlic minced

1 Tbl minced fresh ginger

2 Tbl red curry paste

4 cups low-sodium vegetable broth plus more if needed

1/4 cup smooth peanut butter

3 cups peeled carrots

3 cups peeled sweet potatoes

1/2 tsp fine sea salt plus more to taste,

1/4 tsp cayenne pepper

Freshly ground black pepper

minced fresh cilantro for serving

lime juice for serving

Almonds for garnish

Instructions:

Preheat oven to 400 degrees. Cut the carrots and sweet potatoes into 1inch pieces. Place on a sheet pan and season with salt and pepper. Roast for 20 minutes.

In a large pot, melt the olive oil over medium heat.

Add the onion, garlic, and ginger and sauté 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 peanut butter until smooth. Add the mixture to the pot, along with the remaining broth, carrots, sweet potatoes, salt, and cayenne. 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 the 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. If desired, you can thin the soup out with a bit more broth if you prefer a thinner soup. Reheat if necessary.

Ladle the soup into bowls and top with minced cilantro, almonds, and a squeeze of lime juice, if desired. The soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.