Earlier this week I made a vat of soup with roasted squash, shallots, red peppers, and carrots, which were pureed with coconut milk, red curry paste, harissa, and miso paste. I used a bit of the leftover soup for this dish, along with some grated white cheddar and goat cheese. It was incredible!
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Earlier this week I made a vat of soup with roasted squash, shallots, red peppers, and carrots, which were pureed with coconut milk, red curry paste, harissa, and miso paste. I used a bit of the leftover soup for this dish, along with some grated white cheddar and goat cheese. It was incredible!