Velvety Thai Carrot & Sweet Potato Soup with Spicy Crunch Topping

Heat the virgin coconut oil in a large pot over medium heat. Add the sweet onion, garlic, and ginger, sautéing until the onion is translucent, about 5-6 minutes.

Stir in the red curry paste, followed by the low-sodium vegetable broth, almond butter, diced carrots, diced sweet potatoes, fine sea salt, and cayenne pepper. Mix until well combined, allowing it to reach a low boil.

Once boiling, reduce the heat to medium-low, cover, and let the soup simmer for 15-20 minutes, or until the sweet potatoes and carrots are tender.

While the soup simmers, preheat the oven to 350°F (175°C). In a small bowl, mix the roughly chopped raw almonds with the harissa paste. Spread the mixture evenly on a baking sheet lined with parchment paper and bake for 10-15 minutes until golden and crisp. Set aside to cool.

Carefully transfer the cooked soup to a blender in batches, leaving the lid slightly open to let steam escape. Blend until completely smooth, then return the soup to the pot.

Taste the soup and adjust the seasoning with additional sea salt and freshly ground black pepper as needed. Reheat if necessary.

Serve the soup in bowls, garnished with minced fresh cilantro, a squeeze of lime juice, and a sprinkle of the spicy crunch topping made from roasted almonds and harissa paste.