Cold Curried Carrot And Coconut Milk Soup With Crisp Shrimp
Ingredients
some over moderately low heat until softened
some salt and pepper
3/8 cup scallion
3/8 cup onion
2 teaspoons gingerroot
1 tablespoon butter
1 1/2 teaspoon curry powder
3/4 pounds carrots
1 1/4 cup low-salt chicken broth
1/2 cup unsweetened coconut milk
1 ice water for thinning soup scallions brushes
1 tablespoon lime juice
Instructions
Garnish with scallions and Crisp Shrimp