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We have paired gently cooked carrots with the creaminess of coconut milk—plus a bit of heat—to make this sauce well-rounded in the mouth. Carrots and coconut milk pair with each other beautifully, since they both have some inherent sweetness. This sauce has the satisfying zing of carrot-ginger soup, with a hint of the brandy bitterness of vermouth, and the citrusy heat of Aleppo pepper. This is a bright sauce, comforting on a cold day. This sauce also pairs beautifully with tofu, seafood, chicken, or pork. Play with the flavors and the way you enjoy this sauce.