Ingredients:

2 Tbsp unsalted butter
3/4 cup finely chopped scallion
1 small onion, chopped
4-5 tsp Urban Accents Curry Row
1 1/2 pounds carrots, peeled and sliced thin
4 cups low-salt chicken or vegetable broth
1 cup canned unsweetened coconut milk
2 Tbsp fresh lime juice plus additional to taste 
Salt to taste
Scallions for garnish

Directions:

In large, heavy saucepan melt butter, add Curry Row and saute scallion, onion and ginger over moderately low heat until onion is softened.   Add carrots and broth; simmer covered for 20 minutes or until carrots are very soft.  Let cool.  Add coconut blend and puree until smooth with immersion blender.  Stir in lime juice and chill soup at least 6 hours or overnight.  If necessary, thin soup with ice water to desired consistency; season with additional lime juice and salt and pepper to taste.  Ladle into bowls and garnish with sliced scallions.