Cold Curried Carrot And Coconut Milk Soup

By á-174942

Ingredients

• 3/4 cup finely-chopped scallion - (abt 1 bunch)
• 1 small onion chopped - (2/3 cup)
• 1 tablespoon finely-grated peeled fresh gingerroot
• 2 tablespoons unsalted butter
• 1 tablespoon curry powder
• Salt to taste
• Freshly-ground black pepper to taste
• 1 1/2 pounds carrots peeled, and sliced thinly - (abt 4 cups)
• 2 1/2 cups low-salt chicken broth
• 1 cup canned unsweetened coconut milk - (to 1 1/2)
• 1 tablespoon fresh lime juice plus additional
• Ice water for thinning soup
• Trimmed scallions for garnish

Details

Servings 1

Preparation

Step 1

In a large heavy saucepan, cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper, to taste, over moderately-low heat until softened and add carrots and broth. Simmer mixture, covered, 20 minutes, or until carrots are very soft.

In a blender puree mixture in batches with coconut milk until very smooth, transferring as pureed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hours or overnight.

Thin soup with ice water and season with additional lime juice, salt, and pepper.

Garnish soup with sliced scallions.

This recipe yields about 6 1/2 cups.