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.