Cold Curried Carrot And Coconut Milk Soup With Crisp Shrimp

Ingredients

some over moderately low heat until softened
some salt and pepper
45 gr scallion
40 gr onion
10 gr gingerroot
8 gr butter
3 gr curry powder
180 gr carrots
300 ml low-salt chicken broth
120 ml unsweetened coconut milk
1 ice water for thinning soup scallions brushes
16 ml lime juice

Instructions

Garnish with scallions and Crisp Shrimp