Spicy Cauliflower Soup

Barely adapted from Alice Waters’ The Art of Simple Food

¼ cup olive oil

1 yellow onion, peeled and diced

1 large carrot, peeled and diced

½ teaspoon coriander

1 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon turmeric

¼ teaspoon red chili flakes

Freshly cracked black pepper to taste

Handful of fresh cilantro, washed

1 large head of cauliflower, washed and roughly chopped, with the spine removed

4 cups vegetable broth, 2 cups water

½ cup heavy whipping cream

Salt

1. Heat the oil over medium-high heat in a large, heavy-bottomed soup pot. Sauté the onion, carrot, and spices in the oil until tender and slightly golden, about ten minutes. Add the cilantro, cauliflower, vegetable broth, and water to the pot and stir. Bring to a boil and then reduce to a simmer. Simmer, covered, for 30 minutes or until the cauliflower is tender. Take the soup off the heat.

2. Working in batches, or using an immersion blender, puree the soup until it is velvety and smooth. Return to simmer over low heat and add the cream. Season with salt and pepper, to taste. Serve immediately with a drizzle of good olive oil, a squeeze of lime, and/or a dollop of yogurt.

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