Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/3 c Finely chopped scallion
- 2 ts Finely grated peeled fresh
- 3/4 lb Carrots; peeled and sliced
- 1 1/4 c Low-salt chicken broth; hot
- 1/2 c Canned unsweetened coconut
- 2 ts Fresh lime juice plus
- Ice water for thinning soup
GARNISH
Preparation
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 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 and salt and pepper. Garnish with scallions and Crisp Shrimp Yield: 3 cups Recipe by: Cooking Live Show #CL1A05/1A06 Posted to MC-Recipe Digest V1 #720 by "Angele and Jon Freeman" on Aug 4, 1997
