Cold Curried Carrot and Coconut Milk Soup with Crisp Shrimp
| Yield: | 1 Servings |
| Categories: |
| 1/3 | c | Finely chopped scallion (about 3) |
| 1/3 | c | Chopped onion |
| 2 | ts | Finely grated peeled fresh gingerroot |
| 1 | tb | Unsalted butter |
| 1 1/2 | ts | Curry powder |
| 3/4 | lb | Carrots; peeled and sliced thinly (about 2 cups) |
| 1 1/4 | c | Low-salt chicken broth; hot |
| 1/2 | c | Canned unsweetened coconut milk, (up to 3/4) |
| 2 | ts | Fresh lime juice plus additional to taste |
| Ice water for thinning soup | ||
| GARNISH | ||
| Scallions brushes |
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