| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 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 |
|
|
Scallions brushes |
INSTRUCTIONS
GARNISH
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, 1997
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