Cold Curried Carrot and Coconut Milk Soup

Name: Cold Curried Carrot and Coconut Milk Soup
Prep time: 46 min
Cook time: 46 min
Total time: 46 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters 1/2 pounds carrots, peeled and sliced thinly (about; 1 Tbsp curry powder; 1 Tbsp finely grated peeled fresh gingerroot; 6 servings Ice water, for thinning soup; 1 Tbsp fresh lime juice, plus additional; 591 milliliters low-salt chicken broth; 158 milliliters small onion, chopped (about; 6 servings Salt and freshly ground black pepper; 177 milliliters finely chopped scallion (about 1 bunch); 6 servings Garnish: trimmed scallions; 2 Tbsps unsalted butter; 237 milliliters canned unsweetened coconut milk

You can never have too many soup recipes, so give Cold Curried Carrot and Coconut Milk Soup a try. This recipe serves 6. One serving contains 194 calories, 4g of protein, and 14g of fat. Autumn will be even more special with this recipe. If you have low-salt chicken broth, ice water, lime juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 46 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

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.

Ingredients you will need

Salt And Pepper

Curry Powder

Ginger

Green Onions

Carrot

Butter

Broth

Onion

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Coconut Milk