Turkey Mulligatawny Soup with Coriander

Ingredients

• 1 turkey carcass, broken into large pieces
• 4 1/2 quarts water
• 1/3 cup water
• 4 cloves garlic
• 3 pieces peeled fresh gingerroot (1-inch cubes)
• 1/4 cup vegetable oil
• 2 tablespoons curry powder
• 3/4 teaspoon ground cumin
• 2 large boiling potatoes (about 1 pound total)
• 4 cups chopped onions
• 3 carrots, sliced
• 1 cup canned unsweetened coconut milk (available at Asian markets, specialty foods shops, and some supermarkets)
• 1/4 cup fresh lime juice
• 1/3 cup finely chopped fresh coriander
• coriander sprig (to garnish)

Directions

1. 1

   In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours.

2. 2

   Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups.

3. 3

   In a blender purée the garlic and the gingerroot with the remaining 1/3 cup water.

4. 4

   In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the purée, stirring, for 2 minutes, or until the liquid is evaporated.

5. 5

   Add the potatoes, peeled and cut into cubes, the onion, the carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft.

6. 6

   In the blender purée the mixture it batches until it is smooth, transfering it as it is puréed to another large kettle.

7. 7

   Stir in the remaining stock, the coconut milk, the lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander.

8. 8

   The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled.

9. 9

   The soup keeps, covered and frozen, for 2 months.

10. 10

    Serve the soup garnished with coriander sprigs.

11. 11

    Makes about 14 cups, serving 10.