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16Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. virgin coconut oil (15 mL)
- 2 cups sweet onion (diced, 500 mL)
- 2 cloves garlic (minced)
- 1 Tbsp. fresh ginger (minced, 15 mL)
- 2 Tbsp. red curry paste (30 mL)
- 4 cups vegetable broth (low-sodium, plus more if needed, 1 L)
- 1/4 cup almond butter (60 mL)
- 3 cups carrots (diced peeled, 750 mL, 1/2-inch/1 cm dice)
- 3 cups sweet potatoes (diced peeled, 750 mL, 1/2-inch/1 cm dice)
- 1/2 tsp. fine sea salt (plus more to taste, 2 mL)
- 1/4 tsp. cayenne pepper (1 mL, optional)
- freshly ground black pepper
- fresh cilantro (minced, for serving)
- lime juice (for serving)
- 1/2 cup raw almonds (finely chopped, 125 mL)
- 1 Tbsp. tamari (low-sodium, or coconut aminos 20 mL)
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