Step 1

Place onion, oil, and chopped carrots in stock pot. Cook in pan on medium heat for 5-8 minutes or until onions are browned and carrots softened.

Step 2

Add 10 ounces of vegetable broth and whole peeled tomatoes. Mix and simmer 5 minutes.

Step 3

Next add your lime juice, almond, butter, salt/pepper, spices, curry paste,and coconut milk. Bring to a light boil then reduce and simmer for 10 minutes.

Step 4

Carefully transfer soup into a blender (or Vitamix) and puree until creamy. You can also use a hand blender.

Step 5

Place pureed soup back in the stock pot. Add the onion powder and arrowroot “slurry” (see notes) and cook on medium low, whisking, for another 5 minutes. You don’t want arrowroot starch to cook too long with the soup. It best to add last.

Step 6

If using corn starch, you can add it sooner and cooker longer and it thickens food quickly and at higher temperatures and won’t break down.

Step 7

Taste and adjust salt/spices if needed.

Step 8

Serve and garnish with toppings of choice.

Step 9

Store in fridge covered for up to 5 days or freeze.