Alice Waters' Spicy Cauliflower Soup

Submitted by kelly in TO

"The daily green"

 

• Ready In: 35mins
• Ingredients: 17
• Serves: 4-6

ingredients

• 1⁄4 cup olive oil
• 1 onion, peeled and diced
• 1 carrot, peeled and diced
• 1 teaspoon coriander seed, crushed
• 1 teaspoon cumin seed, crushed
• 1 teaspoon chili powder
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon dried chili pepper flakes
• salt
• fresh ground black pepper
• 6 fresh cilantro stems, coarsely chopped
• 1 head cauliflower, trimmed of green leaves and coarsely chopped or 6 cups cauliflower
• 3 cups chicken broth
• 3 cups water

• For garnish

• yogurt
• chopped fresh cilantro or of fresh mint
• 1 lime, juice of

directions

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice.
5. VARIATIONS.
6. For a richer soup, use all chicken broth.
7. For a lighter, vegetarian soup, use all water.