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Chilled Gingered Carrot Soup with Coconut Milk
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Ingredients: | |
| 1/4 cup | finely chopped shallot, (about 3) |
| 1/2 cup chopped leek – white part only | |
| 4 teaspoons | finely grated peeled fresh gingerroot |
| 1tablespoon | unsalted butter |
| 1 tsp. | kosher salt |
| ½ tsp. | fresh ground white pepper |
| 1 pound | carrots, peeled and sliced thinly (about 3cups) |
| 3cup vegetable broth – hot (Make your own from vegetable trimmings, it is much better than canned stuff) | |
| 1 cup | canned unsweetened coconut milk, (Mae Ploy brand is good) |
| 2 teaspoons | fresh lime juice plus additional to taste |
garnish: scallion shreds and lime zest
Cooking instructions
Pretty and delicious hot or cold, this soup can be made vegan by replacing the butter with a mild olive oil. The fresher and sweeter your carrots, the better the soup will be.
Serves 6
• In a large heavy saucepan cook chopped shallot, leek, and gingerroot in butter with salt and pepper to taste over moderately low heat until softened.
• Add carrots and broth. Simmer mixture, covered, 15 minutes, or until carrots are very soft.
• In a blender puree mixture in batches with coconut milk until very smooth, transferring as pureed to a strainer set over a bowl. Stir in 2 tsp. lime juice and chill soup at least 6 hours or overnight.
• Thin soup with ice water if needed and season with additional lime juice and salt and pepper.
• Garnish with scallions and lime zest
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