Spicy Cauliflower Soup

• 1/4 cup olive oil
• 1/2 red onion minced
• 1/2 cup carrot peeled and chopped
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon chile flakes dried
• 1 chipotle in adobo optional
• salt /pepper
• 1/2 cup chopped cilantro
• 1 head cauliflower trimmed of greens and chopped, about 6 cups
• 4 cups chicken broth
• 2 cups water
• creme fraiche or sour cream for topping, or roasted red pepper strip and feta

1. Heat oil over medium in soup pot and add onion, carrot, cumin, coriander, chili powder, turmeric, chile flakes and salt/pepper. When softened, add cilantro, chipotle in adobo, cauliflower, broth and water. Bring to a boil, stir and reduce heat to simmer for 30 minutes, until cauliflower is soft. Place in blender (maybe cool a bit) to puree and return to pot to simmer until ready to serve. Add creme fraiche, sour cream or whatever you wish to top it off.
2. Here is my creme fraiche recipe: 1 cup heavy whipping cream and 2 tbsp buttermilk (whole fat) - stirred and placed into a glass jar then covered, allowing to sit at room temp (70 degrees) for 8-24 hours. This should be thick in the end and stirred. If room temp is cooler than 70, it could take up to 36 hours for bacteria to do its thing. Refrigerate-should last up to 10 days or so.

olive oil, red onion, carrot, cumin, coriander, chili powder, turmeric, chile flakes, salt, cilantro, cauliflower, chicken broth, water, crueme fraiche

Taken from www.yummly.com/recipe/Spicy-Cauliflower-Soup-1691779 (may not work)