• PREP: 1M
  • COOK: 10M
  • SERVINGS: 58
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    INGREDIENTS

  • 1 head of cauliflower, cut into florets
  • 1 big carrot, cut into chunks
  • 1 onion, cut into chunks
  • 3 cloves of garlic, halved
  • 1 bottle of WORLFOODS Thai Red Curry Ready to Pour Sauce
  • 4 cups of hot water
  • Some olive oil
  • Salt & pepper to taste
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    PREPARATION

  1. Preheat oven to 175 degrees C. Place the cauliflower, carrot, onion, and garlic on a baking tray, season with salt & pepper and drizzle with some olive oil. Bake in preheated oven until golden brown, about 30 minutes.
  2. In a big saucepan, add water and WORLFOODS Thai Red Curry Ready to Pour Sauce, stir to combine. Add the roasted vegetables, then cover the lid. Let the soup comes to a boil.
  3. The soup is boiling! Carefully puree the soup with a hand blender until smooth.
  4. Put back the pureed soup to the heat. Adjust consistency and seasonings.
  5. Serve, and enjoy!

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Curried Cauliflower and Carrot Soup

Curried Cauliflower and Carrot Soup

Ingredients

  • 1 head of cauliflower, cut into florets
  • 1 big carrot, cut into chunks
  • 1 onion, cut into chunks
  • 3 cloves of garlic, halved
  • 1 bottle of WORLFOODS Thai Red Curry Ready to Pour Sauce
  • 4 cups of hot water
  • Some olive oil
  • Salt & pepper to taste
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