Sunday, July 6, 2008

Cold Curried Carrot Soup

I love to make soup, but I typically do so when there's a nip in the air or snow on the ground. How boring, right? There is a world of chilled soup out there and I was turning my back on it. Not one to let convention get me down, I decided to spin off of my curried apple butternut squash soup recipe and find a cold soup that has the same gingery, curried zing and sweetness that I love without being so thick. And lately, since I've been more interested in curries and eastern ingredients, I thought a carrot soup, lightened with coconut milk would be the perfect accompaniment to those frosty lemon gingerades pictured below...

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