Carrot Coconut Soup
Author: Leslie Green - The Hungry Housewife
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 medium Onion, Chopped
  • 1 Garlic Clove,minced
  • 1 teaspoon Curry Powder
  • 1½ teaspoon fresh Thyme Leaves
  • 1 teaspoon Coarse Kosher Salt
  • ¼ teaspoon Freshly Ground Pepper
  • 4 cans Libby's Sliced Carrots,drained
  • 1 box (32 oz.) Vegetable Broth
  • 1 can (13.66 oz.) Coconut Milk
  • 2 tablespoons butter
  1. In a medium Stock pot, heat the extra virgin olive oil over medium heat.
  2. Add onion and cook for 5 minutes or until softened.
  3. Stir in garlic,curry powder,thyme,salt and pepper; cook for 1 minute.
  4. Add the sliced carrots and vegetable broth.
  5. Remove from heat and allow to cool for about 30 minutes.
  6. Working in small batches, add the soup to a blender and blend until smooth.
  7. Add back to pot and stir in the coconut milk and butter.
  8. Bring to a boil.
  9. Reduce heat and simmer for 10 minutes.
  10. Serve
*If you have an Immersion Hand Blender, You can skip the blender step and use your immersion hand blender to make smooth.
Recipe by The Hungry Housewife at