"This is an unusually spicy and full-flavored soup; if necessary, adjust the pungent spices to your comfort level."
1/4 cup olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
6 cilantro sprigs, coarsely chopped
1 large head of cauliflower, trimmed of green leaves and coarsely chopped
3 cups chicken broth
3 cups water
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon chile powder
1/4 teaspoon turmeric
1/4 teaspoon dried chile flakes
Fresh-ground black pepper
Heat olive oil in a heavy-bottomed soup pot.
Add and cook onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt and pepper stirring often, over medium heat.
When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth and water.
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, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, chopped cilantro or mint and a squeeze of lime juice.
Makes 2 quarts; 4 to 6 servings
This fragrant soup has the perfect amount of spice. The cauliflower picks up all the flavors. I used my stick blender to puree the soup. Adding the garnishes makes this one!