Blender Coconut Curry Soup
|Flaked coconut||1 1⁄3 Cup (21.33 tbs)|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||1 Tablespoon|
|Toasted coconut||1 Cup (16 tbs)|
Whirl first 2 ingredients in blender.
Strain, pressing as much milk as possible through strainer; reserve milk and discard coconut.
Mix next 3 ingredients in saucepan.
Gradually stir in reserved milk, then add broth.
Cook, stirring, until mixture comes to boil.
Serve, hot or chilled, with sour cream and toasted coconut.
Makes about 3 cups, or 4 servings.