這個具有豐富營養的泰式胡蘿蔔甜湯會瞬間讓你溫暖起來！點綴以烤杏仁碎，在湯里撒上足量的鹽和檸檬汁，味道好到飛起來！
This nutritious, Thai - spiced carrot and sweet potato soup will warm you right up! The toasted almonds are a nice, crunchy touch. Be sure to season this soup with enough salt and lime juice so the flavors really sing!
• 1 tablespoon coconut oil (or olive oil)
• 2 cups chopped onion
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 tablespoons red curry paste
• 4 cups stock
• ¼ cup peanut butter
• 3 cups diced peeled carrots
• 3 cups diced peeled sweet potatoes
• ½ teaspoon sea salt
• Freshly ground black pepper
• ¼ teaspoon cayenne pepper ( if you like spice)
for the garnish
• Coriander
• Fresh lime juice
• Toasted almonds
• 1湯匙椰子油（或者橄欖油）
• 2 杯切碎的洋蔥碎
• 2 瓣切碎的大蒜碎
• 1 湯匙切碎的新鮮的生薑碎
• 2 湯匙紅咖喱醬
• 4 杯高湯
• ¼ 杯花生醬
• 3 杯切碎的削皮的胡蘿蔔丁
• 3 杯切碎的削皮的紅薯丁
• ½ 湯匙的海鹽
• 新鮮的研磨的黑胡椒粉
• ¼ 的紅辣椒（如果喜歡辣的話）
• 香菜
• 新鮮檸檬汁
• 烤杏仁碎
製作過程：
1. 在中火的鍋里加熱橄欖油，加入洋蔥，大蒜，生薑翻炒5分鐘直到洋蔥呈現半透明狀。
2. 攪拌咖喱醬，將花生醬加入一小點高湯在另一個小碗裡攪拌至順滑。將混合均勻的醬汁放入鍋里，加入胡蘿蔔，紅薯及餘下的高湯。加入鹽和胡椒粉，充分攪拌。
3. 開中高火到煮開，然後開小火，燜煮15至20分鐘，直到蔬菜都煮熟酥軟。
4. 裝盤出鍋，頂部點綴以香菜，擠入一點檸檬汁和烤杏仁碎。
How to make it:
1. In a large pot, heat oil over medium heat. Add the onion, garlic, ginger and sauté for 5 minutes or until onion is translucent.
2. Stir in curry paste. In a small bowl, whisk together a little stock with the peanut butter until smooth. Add the mixture to the pot, along with carrots, sweet potatoes, remaining stock. Season with salt and pepper. Stir to combine.
3. On medium - high heat, bring to boil. Then reduce the heat to low. Cover and simmer for 15 to 20 minutes, until vegetables are tender. Once cooked through, blend until smooth.
4. To serve, top with chopped coriander, a squeeze of lime juice, and toasted almonds.
* 供4人食用 / Serves 4
