Alice Waters’ Spicy Cauliflower Soup

• 1/4 cup coconut oil
• 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
• 1 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 6 cilantro sprigs, coarsely chopped
• 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6cups)
• 3 cups vegetable broth
• 3 cups water
• 1 cup yogurt

1. DIRECTIONS
2. 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.
3. When very soft but not browned, add the cilantro sprigs, cauliflower, vegetable broth, and
4. water. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a
5. simmer and cook until the cauliflower is very tender, about 30 minutes. Stir vigorously
6. with a spoon or whisk to coarsely puree the soup. You may need to add more broth or
7. water to thin the soup if it is too thick.
8. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt,
9. cilantro or mint, and a squeeze of lime juice.

ubc, onion, carrot, coriander seeds, cumin seeds, chile powder, ubc, ubc, salt, freshground black pepper, cilantro, head of cauliflower, vegetable broth, water, yogurt

Taken from www.epicurious.com/recipes/member/views/alice-waters-spicy-cauliflower-soup-50119093 (may not work)