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White Corn Fusilloni with Turmeric and Sarawak Pepper in a Creamy Carrot Soup with Rosemary

White Corn Fusilloni with Turmeric and Sarawak Pepper in a Creamy Carrot Soup with Rosemary
White Corn Fusilloni with Turmeric and Sarawak Pepper in a creamy carrot soup with rosemary
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Ingredients · Serves 4

 

Cook the White Corn Fusilloni with Turmeric and Sarawak Pepper following the package directions and set aside.

Heat a large pot over medium heat, add the extra virgin olive oil, onion and garlic. Gently sauté until softened.

Add the carrots and sauté for a few more minutes. 
Add the stock and the rosemary to the pot and simmer until the carrots are tender.

Blend all ingredients in a high-speed blender for a smooth consistency.

Return to the pot, add the cooked White Corn Fusilloni with Turmeric and Sarawak Pepper and serve immediately.

Recipe by Sanza Monleon
Sanzaʼs Chic Kitchen

FUSILLONI N°82 · WHITE CORN + TURMERIC + SARAWAK PEPPER

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