Creamy Curried Carrot Soup

The husband found this recipe in the newspaper and we were both intrigued by a soup that was creamy and yet contained no cream. We also really love curry. This is amazingly easy; the hardest part is peeling and chopping all the carrots. It truly is a creamy in texture and light enough to be a first course. I much prefer using an immersion blender versus using a blender or food processor. It contributes to the smooth creamy texture.

Prep time: 20 mins
Cook time: 15 mins
Serves: 4 servings

INGREDIENTS:
3tbsp canola oil
1lb carrots, peeled and chopped
2 large shallots, peeled and chopped
2 garlic cloves, chopped
1 tsp curry powder
1/2 tsp salt
1/4 tsp black pepper
2 1/2 cups vegetable broth
2 tbsp almond butter
1 lime

DIRECTIONS:
Heat canola oil in a medium saucepan over medium heat. Add carrots, shallots, curry powder, salt, black pepper; stir to combine. Cook 5 minutes.

Add vegetable broth; bring to a boil. Reduce heat; simmer 5-7 minutes or until carrots are tender. Add almond butter and juice of 1 lime. Puree in pan with immersion blender. Serve garnished with lime zest.