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Рецепт Cold Curried Carrot And Coconut Milk Soup With Crisp Shrimp
by Global Cookbook

Cold Curried Carrot And Coconut Milk Soup With Crisp Shrimp
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Ингредиенты

  • 3/4 c. finely-minced scallion - (abt 1 bunch)
  • 1 sm onion minced - (2/3 c.)
  • 1 Tbsp. finely-grated peeled fresh gingerroot
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. curry pwdr Salt to taste Freshly-grnd black pepper to taste
  • 1 1/2 lb carrots peeled, and sliced thinly - (abt 4 c.)
  • 2 1/2 c. low-salt chicken broth
  • 1 c. canned unsweetened coconut lowfat milk - (to 1 1/2)
  • 1 Tbsp. fresh lime juice plus additional Ice water for thinning soup Trimmed scallions for garnish

Инструкции

  1. In a large heavy saucepan, cook minced scallion, onion, and gingerroot in butter with curry pwdr and salt and pepper, to taste, over moderately-low heat till softened and add in carrots and broth. Simmer mix, covered, 20 min, or possibly till carrots are very soft.
  2. In a blender puree mix in batches with coconut lowfat milk till very smooth, transferring as pureed to a bowl. Stir in 1 Tbsp. lime juice and refrigeratesoup at least 6 hrs or possibly overnight.
  3. Thin soup with ice water and season with additional lime juice, salt, and pepper.
  4. Garnish soup with sliced scallions.
  5. This recipe yields about 6 1/2 c..
  6. Yield: 6 1/2 c.