Fall is in the air, and thanks to this tantalizing soup from Angela Liddon’s cookbook Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes, we’re ready to take it head-on.
What you need:
For the soup:
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
For the tamari-roasted almonds:
½ cup raw almonds, finely chopped
1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos
What you do:
- For the soup, into a large pot over medium heat, melt coconut oil. Add onion, garlic, and ginger, and sauté for approximately 5 minutes. Stir in curry paste.
- Into a small bowl, whisk 1 cup broth with almond butter until smooth. Add mixture to pot, and add remaining broth, carrots, sweet potatoes, salt, and cayenne (if desired). Stir until combined.
- Bring soup to a low boil over medium-high heat, then reduce heat to medium-low. Cover and simmer for approximately 20 minutes.
- Transfer soup to blender and process until smooth. Return soup to pot and season with salt and black pepper. Reheat if necessary.
- For the tamari-roasted almonds, preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Into a medium bowl, toss almonds with tamari until coated, spread onto baking sheet, and roast approximately 12 minutes, or until lightly golden. Let cool.
- To serve, ladle into a bowl and top with cilantro, lime juice, and tamari-roasted almonds.