Carrot Coconut Soup

 

2 T. Extra Virgin Olive Oil

1 medium Onion, Chopped

1 Garlic Clove, minced

1 tsp. Curry Powder

1½ tsp. fresh Thyme Leaves

1 tsp. Coarse Kosher Salt

¼ tsp. Freshly Ground Pepper

4 cans Sliced Carrots, drained

1 box (32 oz.) Vegetable Broth

1 can (13.66 oz.) Coconut Milk

2 T. butter

 

In a 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 the sliced carrots and vegetable broth. Remove from heat and allow to cool for about 30 minutes. Working in small batches, add the soup to a blender and blend until smooth. Add back to pot and stir in the coconut milk and butter. Bring to a boil. Reduce heat and simmer for 10 minutes. *If you have an Immersion Hand Blender, you can skip the blender step and use your immersion hand blender to make smooth.