Thai Carrot Soup

1 Preheat oven to 400*
2 In a large bowl, combine carrots, onions, garlic, turmeric, smoked paprika, corriander, ginger and salt
3 Add olive oil and toss to coat
4 In large roasting pans (I needed two) spread mix evenly in one layer
5 Drizzle layer of carrots with a bit of honey (omit for Whole30)
6 Roast for 40 minutes, tossing vegetable about halfway through
7 In a high powered blender, add roasted carrots and onion / garlic along with 2 C. broth
8 Blend until desired consistency, it should be fairly smooth. (If your blender doesn't get it smooth enough for your liking, feel free to use an immersion blender once you transfer mixture to pot).
9 Transfer mixture into a large pot and add remaining chicken broth, coconut milk and chili paste.
10 Once the mixture is fully combined, add cilantro and almond butter.
11 Stir until almond butter is completely incorporated.
12 Simmer for 10-15 minutes stirring occasionally.
13 If needed, salt and pepper to taste.
14 Serve and garnish with any or all of the following: a dollop of coconut milk, almond butter, cilantro and chili paste.