Adapted from epicurious.com
¼ cup canola oil
1 onion, diced medium
1 carrot, diced medium
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon chili powder
¼ teaspoon turmeric
¼ teaspoon dried chili flakes
1 teaspoon salt
½ teaspoon fresh-ground black pepper
6 cilantro sprigs, coarsely chopped
1 large head cauliflower, trimmed of green leaves, coarsely chopped (about 6 cups)
3 cups vegetable broth
3 cups water
1 cup yogurt
Chopped cilantro or mint
- Heat the oil in a heavy-bottomed soup pot. Add the onion, carrot, spices, salt, and pepper and cook, stirring often, over medium heat. When very soft but not browned, add the cilantro, cauliflower, vegetable broth, and water.
- Bring to a boil, stirring occasionally. Reduce 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, cilantro or mint, and a squeeze of lime juice.