Gluten Free | Vegan
In a large soup pot, combine the oil, onion, celery and garlic. Sauté for 1 minute then cover and cook over low heat for about 5 minutes or just until the vegetables are tender.
Add the carrots, ginger root, curry paste and mix together. Add the stock then bring to a simmer and cook for 10 to 12 minutes or until the carrots are very tender. Mix in the tamari and almond butter.
Carefully transfer the mixture into a high powered blender or use an immersion blender in the soup pot. Blend the soup until pureed and creamy.
Pour the purée back into the pot and add the coconut milk and chili sauce. Cook on low to medium-low until heated through.
FULL RECIPE AT: