COOL CURRIED CARROT SOUP

Ingredients

• 2 tbsp canola oil
• 2 1/2 cups sliced carrots
• 1 1/2 cups chopped onions
• 1 tbsp grated fresh ginger
• 1 tsp finely chopped seeded jalapeno pepper
• 1 tsp curry powder
• 1/2 tsp ground coriander
• 1/4 tsp salt
• 2 cloves garlic, crushed
• 4 cups canned chicken broth
• 1/2 cup well-stirred canned coconut milk
• 2 tbsp fresh lime juice
• Chopped fresh cilantro*

Directions

1. Heat oil in a large saucepan over medium heat. Add carrots and onions; sauté for 5 minutes.
2. Stir in next 6 ingredients ginger, jalapeno, curry powder, ground coriander, salt and garlic and sauté until fragrant, about 1 minute.
3. Stir in broth. Bring to a boil. Reduce heat and simmer, uncovered, until carrots are tender, about 20 - 25 minutes. Remove from heat; stir in coconut milk and lime juice.
4. Purée soup in batches in a blender, filling blender no more than half full for each batch.
5. Transfer soup to a bowl. Refrigerate until cold. To serve, ladle into small bowls and garnish with cilantro.