The old saying "dangling a carrot" to entice someone, originates from when carrots were held in front of donkeys to get them to move.
Learn MoreCarrot Coconut Soup
Description
Serves 4
Ingredients
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
4
can
(14.5 oz.) Libby’s® Sliced Carrots
(drained)
1
oz
box vegetable broth
1
can
(14 oz.) coconut milk
2
tbsp
butter
Instructions
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.
