Thai Coconut Curry Carrot Soup

This is the easiest recipe, thanks to College Inn’s Culinary Broth in Thai Coconut Curry flavor.  It actually hardly qualifies as a “recipe” but it’s so good that it seems as though it would require one!

Just scrub 1 lb. of fresh carrots and chop into 1/2 inch thick slices.  Cook over medium high heat in 1 tbsp. roasted sesame oil for about 5 minutes, then add one carton of the Thai Coconut Curry broth and simmer until the carrots are soft.  Puree in a blender or food processor and serve.

About Kellie

For the love of food and cooking, and the adventures both inspire...
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2 Responses to Thai Coconut Curry Carrot Soup

  1. Lynn-Eve Davis says:

    Is this the one you brought to school for pot luck?

  2. Kellie says:

    No, I’ve never brought this one anywhere–just an easy soup for a busy work night. I think you are looking for this one:

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