Recipe - Cold Curried Carrot And Coconut Milk Soup With Crisp Shrimp

1/3 cup Finely chopped scallion
(about 3)
1/3 cup Chopped onion
2 teaspoon Finely grated peeled fresh
gingerroot
1 tablespoon Unsalted butter
1 One half teaspoon Curry powder
Three fourths pound Carrots; peeled and cut or sliced up
thinly (about 2 cups)
1 One fourth cup Lowsalt chicken broth; hot
One half cup Canned unsweetened coconut
milk, (up to 3/4)
2 teaspoon 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

Recipe by: Cooking Live Show #CL1A05/1A06 Posted to MCRecipe Digest V1
#720 by "Angele and Jon Freeman" jfreeman@netusa1.net on Aug 4, 1997