Recipe Instructions:
Ingredients
1 tablespoon coconut oil
1/2 medium onion , finely chopped
2 cloves garlic , minced
1/2 cup blanched almonds
3 cups broccoli florets
2 teaspoons curry powder
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 1/2 cups water
2 tablespoons almonds with skin on , toasted and chopped
2 tablespoons chopped cilantro
1 small red chili pepper , seeded and finely chopped
Instructions
Melt the coconut oil in a soup pot. Add the onion and cook until softened, for about 3-5 minutes. Add the garlic and cook for 30 seconds or so, until fragrant.
Add the almonds and cook until lightly browned. Add the broccoli and continue cooking for 5 minutes more, stirring occasionally.
Add the curry powder, paprika, salt, and pepper. Pour in the water, reduce the heat, and simmer for 8 minutes, until the broccoli is tender but still bright green.
Prepare the topping by removing a few broccoli florets and chopping them. Mix with the chopped almonds, cilantro, and chili pepper. Reserve.
Use an immersion blender to puree the soup or transfer to a stand blender.
Serve topped with the broccoli, almond, cilantro, and chili pepper mixture.
