1) Melt ghee in a large pot over medium-high heat. Add onion, sugar and 1 teaspoon of salt and cook, stirring frequently, until onion is soft and translucent (about 5-7 minutes.
2) Stir in garlic and coriander and cook until fragrant, about 1 minute.
3) Add chicken broth, water, sweet potatoes and almond butter. Bring to boil over high heat. Once boiling, turn heat to low and cook, partially covered, until sweet potatoes are soft and easily pierced with a knife (about 25-30 minutes).
4) Working in batches, puree soup in a blender (or a Nutribullet) until smooth, 1 to 2 minutes, then transfer the blended soup to a clean saucepan. Warm, season with salt and fresh ground pepper (to taste), garnish with cilantro and serve.
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