Cold Curried Carrot Soup

There's something a bit unfair about August's bounty. At least with regard to soup. Because tomato soup with August's deep red fruit would be so much better than soup with February's grainy sadnesses. And chowder with August's fresh kernels from the cob would be one billion times better than chowder with the crystally, withered kernels you pull from the back of your freezer in winter.

But in this heat, I don't want to eat soup.

Cold soups are, obviously, where I'm going with this. And this alliterative option was terrific. I was cooking for two, so double the recipe if you want leftovers. (And no, this is not a recipe from that book!)

1 quite small onion, chopped
2 cups sliced carrots
1 tablespoon unsalted butter
1 1/2 teaspoons curry powder
1 3/4 cup vegetable broth
3/4 cup coconut milk
1-2 teaspoons fresh squeeze lime juice

Sweat the onion and carrots in the butter, with the curry powder and salt to taste, over medium-low heat until the onions are softened.

Add the vegetable broth and simmer, covered until the carrots are very soft (about 20 minutes). Stir in the coconut milk and lime juice.

Puree and chill for at least six hours before serving. Garnish with a little cilantro.

[adapted from]