This unusually spicy and full-flavored cauliflower soup was inspired by a recipe from Alice Waters, author of The Art of Simple Food. If necessary, you can adjust the pungent spices to your comfort level.
- ¼ cup olive oil
- 1 large onion, peeled and diced
- 3 carrots, peeled and diced
- 3 teaspoons coriander seeds, crushed
- 3 teaspoons cumin seeds, crushed
- 1 teaspoon chili powder, or to taste
- ¼ teaspoon turmeric (I highly recommend Pure Indian Foods for their organic turmeric)
- ¼ teaspoon dried chili flakes, or to taste
- 6 cilantro sprigs, coarsely chopped
- 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (stems included)
- 5 cups chicken broth
- salt and pepper to taste
- For garnish:
- Chopped cilantro or mint
- A squeeze of lime juice
- Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrots, coriander seeds, cumin seeds, chili powder, turmeric, and dried chili flakes and cook over medium heat, stirring often.
- When very soft but not browned, add the cilantro, cauliflower and chicken broth. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes.
- Stir vigorously with a spoon or whisk to coarsely puree the soup. You may need to add more broth or water to thin the soup if it is too thick.
- Taste, adjusting the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice.