Cold creamy soup with carrots and curry seasoning

Ingredients:

• 700 g peeled and thinly sliced ​​carrots (about 4 cups)
• 1 - 1.5 cups canned unsweetened coconut milk
• 3/4 cup finely chopped green onions (about 1 bunch)
• 1 small onion, chopped (about 2/3 cup)
• 1 tbsp finely grated peeled fresh ginger root
• 2 tbsp (30 g) butter
• 1 tbsp. curry powder
• Salt and ground black pepper
• 2.5 cups low-sodium chicken broth
• 1 tbsp fresh lime juice, plus extra
• Ice water to thin the soup
• Green onions, for serving

Preparation:

1. In a large heavy saucepan, sauté the chopped green onions, onion, ginger root, and curry powder with salt and pepper to taste in the butter over medium-low heat until softened.
   
   Add the carrots and broth. Cover the pan and simmer for 20 minutes, until the carrots are very tender.
2. In a blender, puree the mixture with coconut milk in batches until smooth, transferring to a bowl as needed. Add a tablespoon of lime juice and refrigerate the soup for at least 6 hours or overnight.
   
   Dilute the soup with ice water and add more lime juice, salt, and pepper. Garnish with chopped green onions.
   Exit: 1.5 l.