This fresh, nourishing soup from Angela Liddon’s cookbook Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes is good anytime of year, and the tamari-roasted almonds make it extra special. For the soup:1 tablespoon virgin coconut oil2 cups sweet onion, diced2 cloves garlic, minced1 tablespoon fresh ginger, minced2 tablespoons red curry paste4 cups low-sodium vegetable broth, plus more if needed¼ cup raw almond butter3 cups peeled and diced carrots3 cups peeled and diced sweet potatoes½ teaspoon fine sea salt¼ teaspoon cayenne pepper (optional)Freshly ground black pepper, to tasteFresh cilantro, minced, for garnishFresh lime juice, for garnishFor the tamari-roasted almonds:½ cup raw almonds, finely chopped1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos