Carrot Ginger Coconut Milk Soup

This Carrot Ginger Coconut Milk Soup recipe can be served chilled or warm.

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Yield: 6-8 Servings
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3/4 cup scallion (green onion) chopped fine
1 small onion, cut in 4 pieces
1 1/2 pounds carrots cut in 1" pieces
1 tablespoon fresh ginger root, peeled, grated
2 teaspoon curry powder (or to taste)
1 14-ounce can lower salt/fat chicken broth
1 13.5-ounce can unsweetened coconut milk + extra for garnish
1 tablespoon fresh lime juice (approximate 1/2 small lime)
fresh chives for garnish


Place scallions, onion pieces and carrots in a food processor. Process turning on and off rapidly until the vegetables are coarse chopped.

Combine chopped vegetables, grated ginger root, curry powder and chicken broth in a large saucepan.  Bring to a boil and simmer for about 20 minutes until the vegetables are very soft.

Strain vegetables and reserve the liquid. Add vegetables to food processor in two batches and process until smooth.  Add the vegetables, the vegetable liquid, coconut milk and lime and stir until mixed thoroughly.  Refrigerate until well chilled.   Taste and adjust seasonings as needed.

To serve, place in wide rim bowls and garnish with fresh chives.
Posted: 5/5/2011 3:36:35 PM

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