Carrot Coconut Soup<\/p>\n
<\/p>\n
2 T. Extra Virgin Olive Oil<\/p>\n
1 medium Onion, Chopped<\/p>\n
1 Garlic Clove, minced<\/p>\n
1 tsp. Curry Powder<\/p>\n
1\u00bd tsp. fresh Thyme Leaves<\/p>\n
1 tsp. Coarse Kosher Salt<\/p>\n
\u00bc tsp. Freshly Ground Pepper<\/p>\n
4 cans Sliced Carrots, drained<\/p>\n
1 box (32 oz.) Vegetable Broth<\/p>\n
1 can (13.66 oz.) Coconut Milk<\/p>\n
2 T. butter<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Carrot Coconut Soup 2 T. Extra Virgin Olive Oil 1 medium Onion, Chopped 1 Garlic Clove, minced 1 tsp. Curry Powder 1\u00bd tsp. fresh Thyme Leaves 1 tsp. Coarse Kosher Salt \u00bc 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…<\/p>\n