- 3 tbsp sunflower oil
- 1 lb carrots, peeled and chopped
- 2 lg shallots, peeled and chopped
- 2 garlic cloves, chopped
- 1 tsp curry powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 ½ c low-sodium vegetable broth
- 2 tbsp almond butter
- Juice of 1 lime
- Lime zest for garnish, optional
Heat oil in a medium saucepan over medium heat. Add carrots, shallots, garlic, curry, salt and pepper; stir to combine. Cook 5 minutes.
Add broth; bring to a boil. Reduce heat; simmer 5-7 minutes or until carrots are tender.
Add almond butter and lime juice. Puree in pan with immersion blender, or blend in blender. Serve garnished with lime zest.