Many thanks to Chef Instructor Jason Osborne and the student chefs at Charlotte Technical College for creating and preparing this delicious recipe for our farm members!

Ingredients:

• 4 TBSP Olive Oil
• ½ TBSP Ginger, Fresh, Minced
• ½ TBSP Garlic, Fresh Minced
• 2 each Scallions, Sliced
• 1 ea Jalapeno, Minced
• ½ Cup Worden Farm Yellow Onions, Fresh Minced
• 2 each Worden Farm Carrots, small dice
• 1 Cup Worden Farm Romanesco, Small florets
• 2 Cups (Packed) Worden Farm Curly Endive (or Escarole), chopped
• 2 stalks Worden Farm Celery, small dice
• 2 Tsp Curry Powder
• 1 Tsp Turmeric
• 2 Tsp Paprika
• 1 Quart Chicken Stock or Vegetable Stock
• 2 oz Roux or corn starch slurry
• 1 Cup Coconut Milk
• ½ each Lime, Juice, Fresh
• 1 ½ Tsp. Sugar, Brown
• 1 Tsp. Fish Sauce (optional)
• To taste Salt & pepper
• 2 TBSP Cilantro, Chopped

Method:

1. Prepare all ingredients.

2. In a soup pot heat Olive Oil; add Onions, Celery, Carrots,Garlic, Jalapeno, Scallions and Ginger. Cook 1 Minute.  Add Romanesco and Endive, cook an additional 2 minutes.

3. Add Spices to the vegetables and cook 3 minutes on low heat.

4. Add stock and simmer for 30 minutes. Begin to season the soup.

5. Add Roux and whisk until smooth. Add Coconut Milk, bring to a simmer for 10 Minutes; Add Remaining Ingredients.

6. Adjust Seasoning as desired.