Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 4 green onions, chopped 2 Tablespoons each chopped garlic, ginger, turmeric and jalapeño (optional) 2 cups broth 4 cups water 2 cups each chopped carrots and sweet potato 6 cups chopped cauliflower 1 can coconut milk 2 Tablespoons green thai curry paste DIRECTIONS Heat olive oil in stock pot over medium heat. Sauté shallot and green onion until limp. Stir in garlic, ginger, turmeric and, if using, jalapeño. Cook one minute, stirring continuously. Add broth and water. Bring to a boil. Add carrots, sweet potato and cauliflower. Return to boil, stir well, cover pot, lower heat and simmer until carrots are tender. Let cool a little and then puree in blender with coconut milk and curry paste. Return to pot and heat before serving. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
