CURRIED CARROT SOUP WITH COCONUT

2 Tbsp. unsalted butter

3/4 cup finely chopped scallions (about 1 bunch)

1 small onion finely chopped (about 1/2 cup)

1 Tbsp. finely grated or minced peeled fresh ginger

1 Tbsp. sweet curry powder

1/4 tsp. salt

Freshly ground pepper

1 1/2 lb. carrots thinly sliced

2 1/2 cups chicken broth

1/4 cup water

1 cup well stirred canned unsweetened coconut milk (do not use Coconut Cream)

1 Tbsp. lime juice

METHOD:Melt butter in a 4 qt. heavy saucepot over medium/low heat.

Add onions, scallions, ginger, salt, pepper and curry powder. Cook stirring often til soft about 5 minutes.

Add carrots, broth, and water. Cover and cook over low heat for about 15 - 20 minutes til carrots are soft. Remove from heat, let cool for about 15 minutes.

Pour contents into a blender along with the coconut milk and puree til very creamy and smooth.

Pour into individual bowls and add 1/2 tsp lime juice. Sprinkle with chopped chives or thinly sliced fresh basil leaves.

TO SERVE COLD: Cool in the fridge for at least 5-6 hours. Thin with a little cold water if necessary and top with chives or basil as above.