1 tablespoon olive oil
3 cloves garlic, minced
3 carrots, peeled and diced
1 large white onion, diced
2 cans (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 teaspoon ground ginger
4 cups vegetable stock
1 can (13.5 oz.) coconut milk
1/4 cup chopped fresh basil
2 medium zucchini, spiraled into noodles
1. Heat oil in large pot over medium-high. Add garlic, carrots, and onion; saute 5 minutes. Stir in corn and ginger until combined.
2. Add stock; lower heat and simmer 15 minutes. Stir in coconut milk and basil. Gently add zucchini noodles. Stir and cook 5 minutes. Season with salt and pepper to taste.