Spicy Cauliflower Soup

1. 1

   Heat, in a heavy-bottomed soup pot: 1/4 cup olive oil.

2. 2

   Add and cook, stirring often, over medium heat: 1 onion, peeled and diced, 1 carrot, peeled and diced, 1 teaspoon coriander seeds, crushed, 1 teaspoon cumin seeds, crushed, 1 teaspoon chile powder, 1/4 teaspoon turmeric, 1/4 teaspoon dried chile flakes, Salt, Fresh-ground black pepper.

3. 3

   When very soft but not browned, add: 6 cilantro sprigs, coarsely chopped, 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups), 3 cups chicken broth, 3 cups water.

4. 4

   Raise the heat and bring to a boil, stirring occasionally.

5. 5

   Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes.

6. 6

   Stir vigorously with a spoon or whisk to coarsely puree the soup.

7. 7

   You may need to add more broth or water to thin the soup if it is too thick.

8. 8

   Taste, adjust the seasoning if necessary, and serve hot.

9. 9

   Garnish each serving with: Yogurt, Chopped cilantro or mint, A squeeze of lime juice.

10. 10

    For a richer soup, use all chicken broth.

11. 11

    For a lighter, vegetarian soup, use all water.

* Per serving · 4 servings · Values may vary.

No additional tips available.