Cold Curried Carrot & Coconut Milk Soup with Crisp Shrimp
Yield
4 servingsPrep
15 minCook
15 minReady
8Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
scallions, spring or green onions
finely |
|
| ⅓ | cup |
onions
chopped |
|
| 2 | teaspoons |
ginger root
finely grated fresh |
|
| 1 | tablespoon |
butter, unsalted
|
|
| 1 ½ | teaspoon |
curry powder
|
|
| ¾ | pounds |
carrots
peeled, thinly sliced |
|
| 1 ¼ | cup |
chicken broth, low salt
hot |
|
| ½ | cup |
coconut milk
canned unsweetened |
|
| 2 | teaspoons |
lime juice
plus additional to taste |
|
| 1 | x |
water
for thinning soup, ice cold |
*
|
| 1 | x |
scallions, spring or green onions
brushes for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
scallions, spring or green onions
finely |
|
| 79 | ml |
onions
chopped |
|
| 1E+1 | ml |
ginger root
finely grated fresh |
|
| 15 | ml |
butter, unsalted
|
|
| 7.5 | ml |
curry powder
|
|
| 340.2 | g |
carrots
peeled, thinly sliced |
|
| 296 | ml |
chicken broth, low salt
hot |
|
| 118 | ml |
coconut milk
canned unsweetened |
|
| 1E+1 | ml |
lime juice
plus additional to taste |
|
| 1 | x |
water
for thinning soup, ice cold |
*
|
| 1 | x |
scallions, spring or green onions
brushes for garnish |
*
|
Directions
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, 15 minutes, or until carrots are very soft.
In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed 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 and salt and pepper.
Garnish with scallions and Crisp Shrimp
