Serves 4-6.

Ingredients

1 large onion, diced
6-8 garlic cloves, minced
4 cups carrots, chopped
4 cups vegetable stock
salt
pepper
5-6 tablespoons raw almond butter
4 teaspoons sweet chili sauce

Directions

Saute onion, garlic and carrots in olive oil for about 7 minutes. Add stock, salt and pepper. Bring to a boil then simmer for 25 minutes until carrots are cooked.

Allow soup to cool a little, then transfer to blender and add almond butter and chili sauce. Blend on medium until soup is pureed.

Serve with warm bread.