Spiced carrot and sweet potato soup
1 tablespoon butter
2 cups chopped yellow (sweet) onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons red curry paste
2 cups vegetable stock
2 cups Clover fresh Milk
¼ cup raw almond butter or peanut butter
3 cups diced peeled carrots
3 cups diced peeled sweet potatoes
½ teaspoon fine-grain sea salt, plus more to taste
Freshly ground black pepper
Up to ¼ teaspoon cayenne pepper (optional, if you like spice)
In a large pot, melt the butter 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 Clover fresh Milk with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and vegetable stock. 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 tender.
Use a stick blender until soup reaches desired consistency. Taste, and season with salt and black pepper. If you’d like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again.Ladle the soup into bowls and top with chopped coriander, a squeeze of lime juice, and almonds