This year’s Thanksgiving turkey made a rich stock that I’ll be using for awhile.
Here’s ginger turmeric turkey and carrot soup, with kale, onion, and coconut milk. Not enough kick for me at first. Adding yellow curry powder and a couple of birdseye chiles fixed that.
Sliced scallion and a squeeze of lime were the garnishes. Fresh cilantro would have been excellent if only we had some.
