Lisa's Southern Kitchen

Instructions:

• 6 Carrots, peeled and chopped

• 2 tbsp. Fresh Ginger , peeled and thinly sliced

• 1/2 cup Creamy Almond Butter

• 1 1/2 cup Vegetable Broth

• 2 tbsp. Red Curry Paste

• 1 can Almond Milk

• Salt and Black Pepper to taste

Instructions:

1. In a large pot over med high heat add in onion, cook for 5 minutes until tender.
2. Add in curry paste, ginger and cook until tender for 1 minute.
3. Add in carrots, coconut milk and broth, stir, bring to a boil about 20 minutes.
4. Add in almond butter, stir well until combined.
5. Transfer to a blender to blend until creamy and smooth.
6. Serve in bowls and season with salt, black pepper to taste.