| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Asian |
August 1994 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Finely chopped scallion; (about 1 bunch) |
| 1 |
sm |
Onion; chopped (about 2/3 |
|
|
; cup) |
| 1 |
tb |
Finely grated peeled fresh gingerroot |
| 2 |
tb |
Unsalted butter |
| 1 |
tb |
Curry powder |
| 1 1/2 |
lb |
Carrots; peeled and sliced |
|
|
; thin (about 4 cups) |
| 2 1/2 |
c |
Low-salt chicken broth |
| 1 |
|
1/2 cups canned unsweetened coconut milk*; up to 1 |
| 1 |
tb |
Fresh lime juice plus additional to taste |
|
|
Ice water for thinning soup |
|
|
Trimmed scallions for garnish |
INSTRUCTIONS
*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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