Sweet potato and carrot soup

Ingredients for 2 servings:

• 250 g sweet potatoes
• 200 g carrot(s)
• 1 onion(s), peeled, diced
• 2 garlic cloves, peeled, diced
• ½ tsp ginger, fresh, peeled, finely diced
• Curry paste, red, amount according to taste and spiciness
• some coconut oil
• 500 ml vegetable stock, possibly more
• 2 tsp almond butter
• some lime juice
• salt and pepper
• 2 slice(s) lime(s), organic
• 1 tbsp, heaped almonds, chopped, roasted
• some coriander leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

with curry and almond butter

Heat coconut oil in a saucepan, sauté onion, add garlic, ginger, peeled and diced sweet potatoes, carrots, and curry powder, and stir to combine. Deglaze with vegetable stock and simmer over low heat for about 20 minutes. Dissolve almond butter in a little stock and add. Puree everything, thinning with additional stock if necessary. Season with lime juice, salt, and pepper. Serve garnished with lime slices, chopped almonds, and coriander leaves.