| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Finely chopped scallion |
| about 3 | ||
| 1/3 | c | Chopped onion |
| 2 | t | Finely grated peeled fresh |
| gingerroot | ||
| 1 | T | Unsalted butter |
| 1 1/2 | t | 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 | t | Fresh lime juice plus |
| additional to taste | ||
| Ice water for thinning soup | ||
| Scallions brushes |
INSTRUCTIONS
1997 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" <jfreeman@netusa1.net> on Aug 4,
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Nutrition (calculated from recipe ingredients)
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Calories: 295
Calories From Fat: 115
Total Fat: 13.2g
Cholesterol: 31.8mg
Sodium: 253mg
Potassium: 1349.8mg
Carbohydrates: 43.7g
Fiber: 12.4g
Sugar: 20.2g
Protein: 5.4g