This recipe is the reason I’ve made turkey three times this year, even though we didn’t actually eat Thanksgiving dinner at home. I was browsing through the Homesick Texan blog, looking for something remotely Paleo (sigh), when this recipe popped up. Obviously meant to use up Thanksgiving leftovers, this looked so delicious that I just had to roast up some turkey, stock up on sausage, and go on the hunt for okra.
Unfortunately, my first attempt completely failed. My second attempt, however, was delicious. I ate it over sort of a bed of white rice (not Paleo, I know, but not not Paleo either) — but apparently, rice is supposed to be used more as a topping or a stir-in. Who knew? A lot of people, but not this East Coast native.
As a recovering English major, I love alliteration. But do you know what I love even more? Curry, especially combined with ginger and bright citrus flavors. And coconut milk? Don’t even get me started.
It has been just too hot to handle here for the past few weeks, but when I got about three pounds of carrots in my co-op basket, I knew they were destined for a soup. A quick flip through my copy of The Gourmet Cookbook, and I found the perfect recipe: Cold Curried Carrot and Coconut Milk Soup.
Though the creaminess of the soup, the heaviness of the carrots and the warmth of the curry might be too much to handle in the summer in an ordinary soup, the Gourmet editors had a stroke of genius and brightened the entire thing by adding lime juice and chilling the soup, making a really lovely, creamy soup that is also somehow refreshing. It’s also beautiful — bright yellow-orange, more if you add a pinch of turmeric as I did.