| previous | next |
Title: Cold Curried Carrot and Coconut Milk Soup with Crisp Shrimp
Categories: Cooking Import
Yield: 1 Servings
| 1/3 | c | Finely chopped scallion (about 3) |
| 1/3 | c | Chopped onion |
| 2 | ts | Finely grated peeled fresh gingerroot |
| 1 | tb | Unsalted butter |
| 1 1/2 | ts | Curry powder |
| 3/4 | lb | Carrots; peeled and sliced |
| ; thinly (about 2 | ||
| ; cups) | ||
| 1 1/4 | c | Low-salt chicken broth; hot |
| 1/2 | c | Canned unsweetened coconut milk, (up to 3/4) |
| 2 | ts | Fresh lime juice plus additional to taste |
| Ice water for thinning soup | ||
| Garnish: | ||
| Scallions brushes |
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
Posted to MM-Recipes Digest V4 #3 by Glen Hosey Recipe by: Cooking Live Show #CL1A05/1A06
previous next