ALICE WATERS SPICY CAULIFLOWER SOUP

ALICE WATERS SPICY CAULIFLOWER SOUP image

Yield 4-6

Number Of Ingredients 18

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¼ cup coconut oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon chile powder
¼ teaspoon turmeric
¼ teaspoon dried chile flakes
1 teaspoon salt
½ teaspoon fresh-ground black pepper
6 cilantro sprigs, coarsely chopped
1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6cups)
3 cups vegetable broth
3 cups water
For garnish:
1 cup yogurt
Chopped cilantro or mint
A squeeze of lime juice

Steps:

DIRECTIONS Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat. When very soft but not browned, add the cilantro sprigs, cauliflower, vegetable 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 purée 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, cilantro or mint, and a squeeze of lime juice.