Spiced Carrot Cauliflower Soup Recipes

SPICED CARROT CAULIFLOWER SOUP

Steps:

• Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.
• Dissolve the vegetable bouillon in the water and add to the pot.
• Add the remaining ingredients to the pot and stir to combine.
• Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.
• Using an immersion blender or standing blender, puree all of the ingredients until smooth.

SPICY CAULIFLOWER SOUP

Steps:

• Heat, in a heavy-bottomed soup pot: 1/4 cup olive oil.
• Add and cook, stirring often, over medium heat: 1 onion, peeled and diced, 1 carrot, peeled and diced, 1 teaspoon coriander seeds, crushed, 1 teaspoon cumin seeds, crushed, 1 teaspoon chile powder, 1/4 teaspoon turmeric, 1/4 teaspoon dried chile flakes, Salt, Fresh-ground black pepper.
• When very soft but not browned, add: 6 cilantro sprigs, coarsely chopped, 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups), 3 cups chicken broth, 3 cups 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, Chopped cilantro or mint, A squeeze of lime juice.
• Variation
• For a richer soup, use all chicken broth. For a lighter, vegetarian soup, use all water.

ALICE WATERS' SPICY CAULIFLOWER SOUP

Steps:

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