*  Exported from  MasterCook  *
 
        Cold Curried Carrot And Coconut Milk Soup With Crisp Shrimp
 
 Recipe By     : Cooking Live Show #CL1A05/1A06
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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  pounds        carrots -- peeled and sliced
                         -- thinly (about 2
                         -- cups)
    1 1/4  cup           low-salt chicken broth -- hot
      1/2  cup           canned unsweetened coconut milk -- (up to 3/4)
    2      teaspoons     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
 
 
 
 
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