Try this Cold Curried Carrot And Coconut Milk Soup recipe, or contribute your own.
Suggest a better description*available at Asian markets and some specialty foods shops. 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 hour or overnight. Thin soup with ice water and season with additional lime juice and salt and pepper. Garnish soup with trimmed scallions. Makes about 6 1/2 cups. Gourmet August 1994
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Serving Size: 1 Serving (1458g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1269 | ||
Calories from Fat: 1246 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 138.4g | 185 % | |
Saturated Fat 87.6g | 438 % | |
Monounsaturated Fat 35.9g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 366.4mg | 113 % | |
Sodium 1419.5mg | 49 % | |
Potassium 579.2mg | 15 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.8g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1269
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