Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon curry powder
2 teaspoons fresh thyme leaves
1 teaspoon Kosher salt
1/4 teaspoon black pepper
2 cans (14.5 oz.) Libby's Sliced Carrots, drained
1 box (32 oz.) vegetable broth
1 can (13.5 oz.) coconut milk
2 tablespoons butter
1 tablespoon toasted shaved coconut (for garnish)
1 tablespoon chopped fresh parsley (for garnish)
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon curry powder
2 teaspoons fresh thyme leaves
1 teaspoon Kosher salt
1/4 teaspoon black pepper
2 cans (14.5 oz.) Libby's Sliced Carrots, drained
1 box (32 oz.) vegetable broth
1 can (13.5 oz.) coconut milk
2 tablespoons butter
1 tablespoon toasted shaved coconut (for garnish)
1 tablespoon chopped fresh parsley (for garnish)
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.
4. Ladle in bowls and top with toasted coconut and parsley.
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.
4. Ladle in bowls and top with toasted coconut and parsley.
