Cold Curried Carrot and Coconut Milk Soup with Crisp Shrimp

Cold Curried Carrot and Coconut Milk Soup with Crisp Shrimp Ingredients

1/3 c Finely chopped scallion	1 1/4 c Low-salt chicken broth; hot
1/3 c Chopped onion	1/2 c Canned unsweetened coconut
2 ts Finely grated peeled fresh	2 ts Fresh lime juice plus
1 tb Unsalted butter	Ice water for thinning soup
1 1/2 ts Curry powder	GARNISH
3/4 lb Carrots; peeled and sliced	Scallions brushes

Instructions for Cold Curried Carrot and Coconut Milk Soup with Crisp Shrimp

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

Main Ingredient: ShrimpCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Carrot	Chicken Broth	Coconut
Curry	Lime Juice	Onion	Scallion

Lunch

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