ð¥ Carrot Coconut Soup
Ingredients
2Â tablespoons olive oil
1Â medium onion, chopped
1Â clove garlic, minced
1Â teaspoon curry powder
2Â teaspoons fresh thyme leaves
1Â teaspoon Kosher salt
1/4Â teaspoon black pepper
2Â cans (14.5 oz.) Libby’s Sliced Carrots, drained
1Â box (32 oz.) vegetable broth
1Â can (13.5 oz.) coconut milk
2Â tablespoons butter
Instructions
1. In large pot, heat oil over medium. Add onion; cook 5 minutes. Stir in garlic, curry powder, thyme, salt and pepper; cook 1 minute. Add carrots and vegetable broth. Remove from heat and allow to cool 30 minutes.
2. Working in small batches, add soup to blender and blend until smooth. (You can also use an immersion hand blender if you have one.)
3. Add back to pot; stir in coconut milk and butter. Bring to boil, reduce heat and simmer 10 minutes.