Heat 3 Tbsp canola oil in a medium saucepan over medium heat. Add 1 lb peeled and chopped carrots, 2 large peeled and chopped shallots, 2 chopped garlic cloves, 1 tsp curry powder, 1/2 tsp salt and 1/4 tsp black pepper; stir to combine. Cook 5 minutes. Add 2 1/2 cups low-sodium vegetable broth; bring to a boil. Reduce heat; simmer 5-7 minutes or until carrots are tender. Add 2 Tbsp almond butter and juice of 1lime. Puree in pan with immersion blender. Serve garnished with lime zest. Serves 4.