🫙 From the Spice Rack
Cold Curried Carrot and Coconut Milk Soup with Crisp Shrimp
1/3 cup finely chopped scallion (about 3) 1/3 cup chopped onion 2 teaspoons finely grated peeled fresh gingerroot 1 tablespoon unsalted butter 1 1/2 teaspoon curry powder 3/4 pound...
maineasy
Ingredients8 items
Ingredients
- 1/3cupfinely chopped scallion (about 3)
- 1/3cupchopped onion
- 2teaspoonfinely grated peeled fresh gingerroot
- 1tablespoonunsalted butter
- 11/2 teaspoon curry powder
- 3/4poundcarrots -- peeled and sliced
- 1/2cupcanned unsweetened coconut milk -- (up to 3/4)
- 2teaspoonfresh lime juice plus additional to taste
Directions
- 1
1/3 cup finely chopped scallion (about 3) 1/3 cup chopped onion 2 teaspoons finely grated peeled fresh gingerroot 1 tablespoon unsalted butt
- 2
Simmer mixture, covered, 15 minutes, or until carrots are very soft
- 3
In a blender puree mixture in batches with coconut milk until very smooth, transferring as pureed to a bowl
- 4
Stir in 1 tablespoon lime juice and chill soup at least 6 hours or overnight
- 5
Thin soup with ice water and season with additional lime juice and salt and pepper
- 6
Garnish with scallions and Crisp Shrimp