Curried Curly Endive Soup with Romanesco

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!


  • 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


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.


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