Step 1

In a large pot over medium heat, add the coconut oil with the garlic, ginger, onion, almonds, turmeric and curry powder and stir to mix everything well and cook until tender, about 5 minutes.

Step 2

Add the bell pepper and sweet potatoes and add the bay leaf and then add the vegetable broth to cover everything. Bring it to a simmer and then add a lid and turn the heat to low.

Step 3

Simmer for 30 minutes until the sweet potatoes are tender. Set the bay leaf aside and then working in batches, puree the soup until creamy and smooth and then transfer them back to the pot.

Step 4

Add the bay leaf back to the soup and simmer for another 15 minutes. Season to taste with kosher salt and black pepper.

Step 5

In a large pot over medium heat, add the coconut oil with the garlic, ginger, onion, almonds, turmeric and curry powder and stir to mix everything well and cook until tender, about 5 minutes.

Step 6

Add the bell pepper and sweet potatoes and add the bay leaf and then add the vegetable broth to cover everything. Bring it to a simmer and then add a lid and turn the heat to low.

Step 7

Simmer for 30 minutes until the sweet potatoes are tender. Set the bay leaf aside and then working in batches, puree the soup until creamy and smooth and then transfer them back to the pot.

Step 8

Add the bay leaf back to the soup and simmer for another 15 minutes. Season to taste with kosher salt and black pepper.