Cold Curried Carrot And Coconut Milk Soup

Recipe Ingredients

3/4 cup	109g / 3.8oz	Finely-chopped scallion - (abt 1 bunch)
1 cup	62g / 2.2oz	Onion - chopped - (2/3 cup) (small)
1 tablespoon	15ml	Finely-grated peeled fresh gingerroot
2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Curry powder
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 lbs	681g / 24oz	Carrots - peeled, and
		Sliced thinly - (abt 4 cups)
2 1/2 cups	592ml	Low-salt chicken broth
1 cup	237ml	Canned unsweetened coconut milk - - (to 1 1/2)
1 tablespoon	15ml	Fresh lime juice - plus additional
		Ice water - for thinning soup
		Trimmed scallions - for garnish

Recipe Instructions

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.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B72) - from the TV FOOD NETWORK

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