Curried Carrot & Coconut Milk Soup

In a large heavy saucepan over low heat, cook scallions, onion, and ginger in butter until softened. Add curry powder.

In a separate pan, add Chicken Base to boiling water, stirring until dissolved.

Add chicken broth and carrots to the onion mixture. Cover and simmer for 20 minutes or until carrots are soft.

In a blender, puree mixture in batches with coconut milk and cream until very smooth, transferring puree to a bowl. Stir in lime juice. Season with salt and pepper to taste and chill.