Carrots, sweet potato, and warming Thai curry blended with an unexpected ingredient—almond butter. All made it a sweet and spicy, rich soup. It cures me for good (if only soup could) and made me feel better that evening. And the next morning, when I heated up leftovers for breakfast.
Fans of Angela’s first book, The Oh She Glows Cookbook, will find tons of new favorites in her new one. There are fun vegan breakfasts, smoothies, salads and soups, hearty plant-based dinners. All with beautiful, bright and light photos by the lovely Ashley of Edible Perspective.
I’m so glad to have gotten to know Angela and Ashley over the years. I emailed Angela for cookbook advice a couple of years ago, and I’m so thankful for her generous advice and support. She’s a really hardworking lady, and I know that every recipe in this book has been tested over and over again to make sure it works. I hope you’ll get a chance to pick up her new book soon.
Before I forget, if you have a spare minute, could you please hop over to Bloglovin’ and vote for Cookie and Kate? We’re up for best food blog this year (our category is about halfway down the page), which is quite the thrill!
- 1 tablespoon coconut oil
- 2 cups chopped yellow (sweet) onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons red curry paste
- 4 cups low-sodium vegetable broth, plus more if needed
- 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)
- Minced fresh cilantro
- Fresh lime juice
- Roasted tamari almonds (optional, see below)
- ½ cup raw almonds, finely chopped
- 1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos
- To make the soup: In a large pot, melt the coconut oil 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 the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. 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 fork-tender.
- Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender. With the lid slightly ajar to allow steam to escape, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
- 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. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.
- Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
- To make the roasted tamari almonds: Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
- Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
- Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.