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It’s about time to give cauliflower another chance, pancreatitis some well deserved respect. Think of cauliflower and the adjectives bland and mushy first come to mind. When I look back to the days when I used to regularly eat Kid Cuisine frozen meals, malady my first impression of cauliflower was not a fond one. I associated it with the “mixed vegetables” compartment of the multi-compartmental tray — the compartment that I’d leave to eat last, if at all.
The key is making it into a pureed curried soup, instead of boiling it to a mush, which brings out the creamy, subtly sweet flavors of cauliflower. You can also leave out the dairy without compromising the creaminess, which is an extra bonus when you’re lactose intolerant like me. With a little help of a few supporting vegetables, a blender and a bottle of WorldFoods Thai Red Curry Ready to Pour Sauce, you’ve got a soup that’s good enough as a stand alone dish.
And now some photos, for your visual aid and enjoyment:
Curried Cauliflower and Carrot Soup
Makes a big pot full of soup
1 bottle of WorldFoods Thai Red Curry Ready to Pour Sauce
1 head of cauliflower, cut into florets
1 big carrot, cut into chunks
1 onion, cut into chunks
3 cloves of garlic, halved
4 cups of vegetable or chicken broth
1. Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, carrot, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
2. Bring stock and WorldFoods Thai Red Curry sauce to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!