Vegan Carrot Almond Butter Soup

 

I can't remember where I found this recipe by Vegan Richa, but I'm so glad that I did! I subbed almond butter for peanut butter to make this Whole30 friendly, and it looked very strange, but I thought it was so delicious! Probably not something I'll make every week, but definitely a recipe to keep in my back pocket.

Ingredients:

• 1 tsp. avocado oil or coconut oil
• 1/2 c. chopped onion
• 3 cloves garlic, minced
• 1 inch of ginger, grated
• 1/2 c. chopped carrots
• 1/2 c. almond butter
• 1/2 c. tomato sauce
• 1 c. coconut milk
• 1/2 c. water or broth (veggie if you want vegan, or chicken/beef)
• 1/4 tsp. salt
• 1 Tbsp. Frank's hot sauce
• Dash of apple cider vinegar

Directions:

1. Heat oil in a skillet
2. Add onions, garlic, and ginger and cook for 5 minutes
3. Add carrots and cook for 1 minute
4. Add tomato sauce and almond butter and cook for 4 minutes
5. Add coconut milk, milk or broth, salt, red hot sauce, and apple cider vinegar
6. Bring to a boil and cook for 10 minutes
7. Cool slightly
8. Blend with an immersion blender

I added roasted sweet potato and sausage (omit if you're keeping vegan).

Enjoy!

Kelsey