Scallions (1/4 cup)
Olive Oil (1/2 Tbsp)
in stock pot. Cook on medium heat for 5-8 minutes or until onions are browned and carrots softened.
Vegetable Broth (10 fl oz)
Whole Peeled Tomatoes (1 can)
. Mix and simmer 5 minutes.
Next add your
Almond Butter (1 Tbsp)
Kosher Salt (1 tsp)
Freshly Ground Black Pepper (1/2 tsp)
Ground Cumin (1/8 tsp)
Ground Cinnamon (1/2 tsp)
Ground Cloves (1/4 tsp)
Ground Ginger (1/4 tsp)
Red Curry Paste (2 Tbsp)
Light Coconut Milk (1/2 cup)
. Bring to a light boil then reduce and simmer for 10 minutes.
If using arrowroot starch, mix the
Arrowroot Starch (1 Tbsp)
into a 1/2 cup of a cold liquid (water or non-dairy milk) and whisk until smooth. Set aside.
Carefully transfer soup into a blender and puree until creamy. You can also use a hand blender.
Place pureed soup back in the stock pot and add the
Onion Powder (1/4 tsp)
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.
Taste and adjust salt and spices if needed and add toppings of your choice, such as
Limes (to taste)
Sea Salt (to taste)
Ground Black Pepper (to taste)
Fresh Parsley (to taste)
Roasted Almonds (3 Tbsp)
Crushed Red Pepper Flakes (to taste)
Olive Oil (to taste)
noodles to garnish. This adds more texture.