Curried Carrot Soup

I am not a big soup person, but lately a cooler temp and more home time has made me want to whip a few new ones up. The latest one is a great veggie broth based one, yup you won't ever catch me with a cream one. This one gets great flavor with roasted carrots and a lil kick of curry.

Ingredients:

3 tbsp olive oil

1 lb carrots, I used rainbow ones, peeled and chopped. I also roasted them on a sheet pan with coconut oil spray and lil salt and pepper at 400 degrees for 30 min. Gives such great favor.

2 shallots 

2 garlic cloves chopped

1 tsp curry powder

1/2 tsp sea salt

1/4 tsp black pepper

2 1/2 c. veggie broth

2 tbsp creamy almond butter

Juice and zest of 1 lime

Heat oil in medium saucepan over medium heat. Add roasted 
carrots and all other ingredients. 

Stir to combine well. Cook 5 min. Add broth and bring to a boil. Reduce heat, simmer 5 min. Add almond butter and lime juice. Turn off heat. Purée in pan with immersion blender. Serve with lime zest. 

Enjoy!