In a large pot, melt the coconut oil over medium heat.

Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.

Stir in the curry paste. Add the broth, almond butter, carrots, sweet potatoes, and salt. Stir until combined.

Bring the soup to a low boil, then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes, until vegetables are fork-tender.

Carefully ladle the soup into a blender (in batches if needed). Blend until completely smooth, allowing steam to escape.

Return the soup to the pot and season with salt and black pepper to taste. Reheat if necessary.

Ladle the soup into bowls.

The soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.