Thai Carrot/Sweet Potato Soup

Soup:
1 tablespoon coconut oil
2 cups onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons green curry paste
4 cups vegetable broth, plus more if needed (I probably used 5)
¼ cup peanut butter
4 cups peeled and diced carrots
3 cups peeled and diced sweet potatoes
½ teaspoon fine sea salt
Fresh Thai basil, minced, for garnish

Almonds:
½ cup slivered almonds
1 tablespoon soy sauce
1 tablespoon olive or sesame oil

1. In a large pot over medium heat, melt coconut oil. Add onion, garlic, and ginger, and sauté for approximately 5 minutes. 

2. Add other ingredients (except almonds) to pot. Stir until combined.

3. Bring soup to a boil  then reduce heat to medium-low. Cover and simmer for about 20 minutes.

4. Put soup in blender and process until a smooth puree. 

5. Pour soup back into a pot and season with salt and black pepper. Reheat if necessary.

6. For the almonds, preheat oven to 325 degrees. Toss almonds with soy and olive oil until coated, spread onto baking pan, and roast approximately 10-15 minutes and set them aside to cool.

7. Serve up a bowl, adding a sprinkle of almonds and diced Thai basil and ENJOY!