A recipe for Cold Curried Carrot and Coconut Milk Soup with Crisp Shrimp. Follow the simple recipe instructions for Cold Curried Carrot and Coconut Milk Soup with Crisp Shrimp shared by other home cooking experts.
Ingredients
1/3 cup finely chopped scallion (about 3)1/3 cup chopped onion
2 Tsp. finely grated peeled fresh gingerroot
1 Tbs. unsalted butter
1 1/2 Tsp. curry powder
3/4 pounds carrots peeled and sliced thinly (about 2 cups)
1 1/4 cup low-salt chicken broth hot
1/2 cup canned unsweetened coconut milk (up to 3/4)
2 Tsp. fresh lime juice plus additional to taste
ice water for thinning soup
garnish: scallions brushes
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 puree mixture in batches with coconut milk until very smooth, transferring as pureed to a bowl. Stir in 1 Tbs. 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
