1 Tbsp coconut oil (or you can use olive oil)
2 large onions, chopped
4 cloves garlic, roughly chopped
2 Tbsp minced ginger
2 Tbsp red curry paste
1 Litre Vege Stock (organic if poss)
1/4 cup almond butter (or you can use peanut butter)
12 carrots, peeled and diced
2 kumara, peeled and diced (or you could use potato)
1/2 tsp sea salt
freshly ground black pepper
Optional Cayenne pepper to taste
Method:
In a large pot, melt the coconut oil over a medium heat. Saute onions, garlic and ginger for a few minutes until onion is translucent.
Stir in the curry paste and let it cook out for a few minutes. add the nut butter to some of the stock and mix until smooth. Add to the pot along with veges and remaining stock and salt. Stir to combine. This could also all go into a slow cooker and cook for the day on low.
Cover and simmer for 20 odd minutes until veges are tender.
Now you can either use a stick blender to blend the soup in the pot but i find i get a better texture doing it in batches in my blender (being careful not to overfill the blender).
Taste and season with more salt if needed, black pepper and cayenne if you like it spicy.
I served mine with pumpkin seeds for texture, toasted paleo bread for croutons, lots of fresh coriander and a squeeze of fresh lime juice.
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