Alice Waters' Spicy Cauliflower Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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
• yogurt
• chopped fresh cilantro or fresh mint
• 1 lime, juice of

Recipe

• 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.