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Export 15 ingredients for grocery delivery
Step 1
Preheat oven to 325 degrees F. and line a sheet pan with parchment paper.
Step 2
In a small bowl stir together the coconut oil, curry powder and red curry paste until combined.
Step 3
Add in the cashew and toss until coated. Season with salt and pepper.
Step 4
Dump them onto the prepared sheet pan and roast for 8-12 minutes or until they are golden brown. Keep an eye on them as nuts tend to burn quickly.
Step 5
Heat the oil in a large pot over medium-high heat. Add in the onion and sauté 3-4 minutes. Add in the garlic, ginger, red curry paste and sriracha (or chile paste) and sauté another 1-2 minutes.
Step 6
Add in the sweet potatoes and carrots and season with salt and pepper. Stir everything together then pour in the vegetable broth.
Step 7
Bring the mixture to a boil then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are fork-tender.
Step 8
Turn off the heat and use an immersion stick blender* to purée the soup. Stir in the coconut milk and taste for seasoning.
Step 9
Serve the soup topped with the chopped curry roasted cashews, cilantro, shredded coconut and lime wedges.
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