Cold Curried Carrot and Coconut Milk Soup with Crisp Shrimp

1/3 cup finely chopped scallion (about 3)

1/3 cup chopped onion

2 teaspoons finely grated peeled fresh gingerroot

1 tablespoon unsalted butter

1 1/2 teaspoon curry powder

3/4 pounds carrots -- peeled and sliced

-- thinly (about 2 -- cups) 1 1/4 cup low-salt chicken broth -- hot

1/2 cup canned unsweetened coconut milk -- (up to 3/4)

2 teaspoons fresh lime juice plus additional to taste

ice water for thinning soup garnish: scallions brushes

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, 15 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 and salt and pepper.

Garnish with scallions and Crisp Shrimp