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Receta Cold Curried Carrot And Coconut Milk Soup With Crisp Shrimp
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Ingredientes
- 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
Direcciones
- 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.
- 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.
- Thin soup with ice water and season with additional lime juice, salt, and pepper.
- Garnish soup with sliced scallions.
- This recipe yields about 6 1/2 c..
- Yield: 6 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1472g | |
| Calories 966 | |
| Calories from Fat 461 | 48% |
| Total Fat 53.61g | 67% |
| Saturated Fat 37.75g | 151% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 635mg | 26% |
| Potassium 3139mg | 90% |
| Total Carbs 113.83g | 30% |
| Dietary Fiber 25.6g | 85% |
| Sugars 34.37g | 23% |
| Protein 23.43g | 37% |
