Carrot Coconut Soup


Serves 4

2 tbsp extra virgin olive oil
1 medium onion (chopped)
1 clv garlic (minced)
1 tsp curry powder
1 1⁄2 tsp fresh thyme leaves
1 tsp coarse kosher salt
1⁄4 tsp freshly ground pepper
1 oz box vegetable broth
1 can (14 oz.) coconut milk
2 tbsp butter

In medium stock pot, heat the extra virgin olive oil over medium heat. Add onion and cook for 5 minutes or until softened.

Stir in garlic, curry powder, thyme, salt and pepper. Cook for 1 minute. Add Libby’s® Sliced Carrots and vegetable broth. Remove from heat and allow soup to cool for about 30 minutes.

Working in small batches, add the soup to a blender and blend until smooth. You can also use an immersion hand blender if you have one. Add back to pot and stir in the coconut milk and butter. Bring to a boil.

Reduce heat and simmer for 10 minutes. Serve.