Creamy Carrot Ginger Soup | Swanson® Recipes

Ingredients

• 2 tablespoons olive oil
• 1 extra large onion, diced (about 1 1/2 cups)
• 1 tablespoon minced peeled ginger root
• 1/2 teaspoon ground turmeric
• 1 1/2 pounds carrot, peeled and cut into large pieces
• 4 cups Swanson® Chicken Bone Broth
• 1/2 cup light coconut milk
• 1/4 cup dried sweetened coconut, toasted (you can toast the coconut in a hot skillet- it only takes a minute or two but make sure you stir it constantly to prevent burning)
• 2 green onion (scallion), thinly sliced (about 1/4 cup)