Cold Curried Carrot & Coconut Milk Soup with Crisp Shrimp

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