Cold Curried Carrot And Coconut Milk Soup With Crisp Shri
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Cold Curried Carrot And Coconut Milk Soup With Crisp Shri
  Coconut    Carrots    Soups  
Last updated 6/12/2012 1:17:19 AM. Recipe ID 47649. Report a problem with this recipe.
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      Title: Cold curried carrot and coconut milk soup with crisp shri
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
    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

MMMMM--------------------------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 




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Recipe ID 47649 (Apr 03, 2005)

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