- Thai Curry sauce (ref.H39) – 1L (= 1 pouch)
- Butternut – 1/2 pc
- Carrots – 1 pc
- Shallots – 2 pcs
- Red bell pepper – 1pc
- Coriander (decoration) – 1 twig
- Julienne of red pepper (decoration) – 1/2 tbsp
- Salt and pepper
- Olive oil – 1/2 tbsp
- Water – 1,5 to 2 L
- Clean, peel and core the vegetables and chop them roughly
- Sauté the vegetables over low heat in a pan with olive oil until lightly browned.
- Add 1 liter of water. Let simmer until the butternut are fully cooked.
- Add the Thai Curry sauce and mix everything in a blender. Adjust the seasoning and thickness of the soup if necessary.
- Dress the soup in a hot deep bowl or dish and garnish with coriander leaves and julienne of red pepper.
Thai Curry
