Ingredients
the carcass of a roast turkey, broken into large pieces
18 Cups water – enough to cover carcass (OR/ use 10-12 cups of finished broth instead of carcass and water)
6 garlic cloves
three 1-inch cubes of peeled fresh ginger root OR MORE!
1/4 cup Persian Lime Olive Oil
2 Tbsp curry powder
3/4 tsp ground cumin
4 large boiling potatoes (about 2 pound total)
4 Cups chopped onion
4 celery stalks, chopped on bias
6 carrots, sliced
1 Cup red lentils
1 Cup pearl barley
2 Tbsp Honey Ginger White Balsamic Vinegar
1 pkg sliced mushrooms
1 Cup cooked turkey, or chicken – OR more!
1 can unsweetened coconut milk
1/4 cup fresh lime juice, to taste
2 Tbsp Caribe Coconut White Balsamic Vinegar
1/3 cup finely chopped fresh cilantro plus more for garnish
Directions
In a large stockpot combine the carcass with 18 cups of water, or enough to cover it. Add your seasonings of choice and a few veggies (a potato, carrot, celery stalk, onion etc.) and simmer the mixture, uncovered, for 3 hours.
Strain the stock through a large sieve into a large bowl, return it to the stockpot, and boil it until it is reduced to about 10 cups. Return to bowl.
In a blender purée the garlic and the ginger root with 1/3 cup water and the cumin & curry powder.
In the stockpot, heat the oil over moderately high heat until it is hot but not smoking, sauté the onion and cook until translucent, add the purée, stirring, for 2 minutes, or until the liquid is evaporated. Add the potatoes, peeled and cut into cubes, the carrots, red lentils and 5 cups of the stock.
Simmer the mixture, covered, for 30 minutes, or until the vegetables are soft.
In the blender purée half the mixture in batches until it is smooth, transferring it as it is puréed to the stockpot.
While the vegetables are softening, sauté the mushrooms if you like (I do!).
Cook the pearl barley in 1 cup of the stock until JUST done.
Stir in the remaining stock, mushrooms, pearl barley, turkey, coconut milk, lime juice, 2 Tbsp Coconut Balsamic, and salt to taste, simmer the soup for at least 10 minutes, and stir in the chopped cilantro.
Serve the soup with a lime wedge and garnished with fresh cilantro.
Chef Tip:
The soup can be made 2 days in advance, cooled completely, uncovered, and then kept covered and chilled.
This soup is good for 2 months in the freezer.