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Recipe by Mariah M.

Ingredients

• 1 Carton Swanson thai ginger infused broth
• 1 Can Coconut milk
• 1 Medium carrot
• 1 Bell pepper
• 2 tbsp. Cilantro
• 2 tbsp. Lime juice
• 1 tbsp. Vegetable oil 

Directions

1. Heat the oil over medium- high heat. Add carrots and bell pepper, cook for 5 minutes.
2. Add broth to saucepan and heat to a boil.
3. Stir in coconut milk and cook until mixture is hot and bubbling. Stir in lime juice and cilantro.