Adapted from The Art of Simple Food
Makes 4 to 6 servings
1/4 c extra virgin olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
1 tsp chile powder
1/4 tsp turmeric
1/4 tsp dried chile flakes
Freshly ground black pepper
Handful of cilantro springs, coarsely chopped (reserve a little for garnishing)
1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups)
4 c chicken broth (you can use vegetable broth to make this soup completely vegetarian)
2 c water
Fresh lime juice
Heat extra virgin olive oil in a heavy-bottomed soup pot.
Add onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, and dried chile flakes. Season with salt and pepper. Cook for 4 to 5 minutes 'til the onions have softened but not browned.
Add cilantro, 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 with a wooden spoon and break down the cauliflower with the wooden spoon. Taste, adjust the seasoning if necessary, and serve hot. Garnish with fresh lime juice and fresh cilantro.
I used a mortar and pestle to crush the coriander and cumin seeds.
There I go with the turmeric again! When you cook it with the carrots and onions, it is what gives the bright yellow color.
I used my olive oil from Zakynthos.
The soup doesn't look so bad with the cauliflower. It is pretty with the red soup base and green cilantro.
I garnished the soup with cilantro and a squeeze of fresh lime juice. Not so bad! I love the heat in this soup and I love Alice Waters. I got this recipe from her cookbook and her cookbook is my absolute favorite.