Pumpkin curry soup with brown jasmine rice

Ingredients:

1 teaspoon olive oil

1 large onion, diced 

1 tablespoon fresh grated ginger 

2 large carrots, sliced

 Two large diced tomatoes

 one can of rinsed kidney beans

  2 cups chicken broth

 2 cups coconut milk

 one cup sugar pumpkin i roasted from Danny an Tina Garners garden! then chopped I like chunks 

1/2 cup winco bulk almond butter

 2 teaspoons curry powder 

1/8 tsp cayenne if you like spicy

red peppar flakes

½ teaspoon sea salt 

4 cups fresh spinach, 

chopped ¼ cup roasted almonds, chopped

Directions:

 In a large soup pot, heat the oil over medium-high heat. Cook the onion for about 5 minutes, until translucent  Add the ginger, carrots, diced tomatoes, kidney beans, broth, non-dairy milk and pumpkin  to the pot. Lower the heat to medium and cook for about 30 minutes, until the vegetables have softened.  Add almon butter, curry powder and salt to the pot and stir to combine. Stir in the spinach and cook   Transfer to bowls and top with chopped almond

Makes 6 – 8 servings