Cooking Instructions
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Step 1
Place
Scallions (7 g)
,
Olive Oil (8 mL)
, and
Carrots (2)
in stock pot. Cook on medium heat for 5-8 minutes or until onions are browned and carrots softened.
Step 2
Add
Vegetable Broth (295 mL)
and the
Whole Peeled Tomatoes (1 can)
. Mix and simmer 5 minutes.
Step 3
Next add your
Almond Butter (20 g)
,
Kosher Salt (6 g)
,
Freshly Ground Black Pepper (1 g)
,
Ground Cumin (as needed)
,
Ground Cinnamon (1 g)
,
Ground Cloves (as needed)
,
Ground Ginger (as needed)
,
Red Curry Paste (45 g)
, and
Light Coconut Milk (120 mL)
. Bring to a light boil then reduce and simmer for 10 minutes.
Step 4
If using arrowroot starch, mix the
Arrowroot Starch (8 g)
into a 1/2 cup of a cold liquid (water or non-dairy milk) and whisk until smooth. Set aside.
Step 5
Carefully transfer soup into a blender and puree until creamy. You can also use a hand blender.
Step 6
Place pureed soup back in the stock pot and add the
Onion Powder (as needed)
and arrowroot slurry, if using, and cook on medium-low, whisking, for another 5 minutes. You don’t want arrowroot starch to cook too long with the soup. It's best to add last.
Step 7
Taste and adjust salt and spices if needed and add toppings of your choice, such as
Lime (1/2)
,
Limes (to taste)
,
Sea Salt (to taste)
,
Ground Black Pepper (to taste)
,
Fresh Parsley (to taste)
,
Roasted Almonds (25 g)
,
Crushed Red Pepper Flakes (to taste)
,
Olive Oil (to taste)
and spiralized
Carrot (1)
noodles to garnish. This adds more texture.