1. Heat coconut oil in a pot and add onion garlic & ginger. Saute 10 minutes on gentle heat until transluscent

1. Stir in red curry paste. Add a little of the broth to the pot and whisk in the peanut butter until it's smooth. Add in the rest of the veg broth

1. Add carrots & sweet potatoes and bring to a boil. Reduce the heat to a simmer and cook 25 minutes until the veggies are tender.

1. Add salt & pepper then transfer the soup into a blender, blending in batches until smooth.