Ingredients

3/4 cup finely chopped scallion (about 1 bunch)
1 small onion, chopped (about 2/3 cup)
1 tablespoon finely grated peeled fresh gingerroot
2 tablespoons unsalted butter
1 tablespoon curry powder
Salt and freshly ground black pepper
1 1/2 pounds carrots, peeled and sliced thinly (about 4 cups)
2 1/2 cups low-salt chicken broth
1 to 1 1/2 cups canned unsweetened coconut milk
1 tablespoon fresh lime juice, plus additional
Ice water, for thinning soup

Garnish: trimmed scallions

Directions

In a large heavy saucepan, cook
chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper,
to taste, over moderately low heat until softened and add carrots and broth. Simmer
mixture, covered, 20 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 bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hours or
overnight.

Thin soup with ice water and season with additional lime juice, salt, and pepper.

Garnish soup with sliced scallions.