| Cold Curried Carrot And Coconut Milk Soup
3/4 cup of finely chopped scallion;
1 small onion; chopped (about 2/3 cup)
1 tablespoon of finely grated peeled fresh
2 tablespoons of unsalted butter
1 tablespoon of curry powder
1 1/2 lb Carrots; peeled and sliced thin (about 4 cups)
2 1/2 cups of low-salt chicken broth
1 1/2 cups of canned unsweetened coconut milk
1 tablespoon of fresh lime juice plus
Ice water for thinning soup
Trimmed scallions for garnish |
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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 Converted by MC_Buster. Converted by MM_Buster v2.0l. |
