Curried Carrot & Coconut Soup

A wonderfully fragrant chilled soup, most certain to stir the senses. This is an effortless recipe with complex flavors that you can make well before the guests arrive.

Ingredients:

3/4 cup finely chopped scallion
1 small onion, chopped
1 tbsp finely grated peeled fresh gingerroot
2 tbsp unsalted butter
1 tbsp curry powder
1 1/2 pounds carrots, peeled and sliced thin
2 1/2 cups low-salt chicken broth
1 to 1 1/2 cups canned unsweetened coconut milk
1 tbsp fresh lime juice plus additional to taste
Ice water for thinning soup
Trimmed scallions for garnish

Directions:

• In a large saucepan cook chopped scallion, onion, and gingerroot in butter with curry powder.
• Add salt and pepper to taste.
• Cook over moderately low heat until softened adding carrots and broth. Simmer and covered for approximately 20 minutes.
• Purée mixture in a blender with coconut milk until smooth. Transfer mixture into a bowl.
• Mix in 1 tablespoon of limejuice and chill soup for no less than 6 hours.
• If the soup is too thick for your taste, thin with a little ice water and season with additional limejuice, salt and pepper.

Presentation:

Garnish soup with trimmed scallions.

Wine Pairing Suggestion: Dowie Doole Chenin Blanc

Cheers!