This recipe comes from "The Art of Simple Food" which is a staple cookbook in my family. The soup itself is very filling and has a great punch to it. If you're not crazy about spicy food you will definitely need to tone this recipe down. Even with a dollop of plain yogurt the soup is spicy, hence the name. This soup keep well so plan on having leftovers. If you do have leftovers, store the soup on its own and only top with the yogurt, lime and cilantro when ready to serve again.
Recipe from Alice Waters' The Art of Simple Food
Makes 2 quarts
1/4 cup olive 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 (optional)
salt and pepper, to season
1/2 bunch of cilantro, separated
1 large head of cauliflower, green leaves removed and coarsely chopped
3 cups chicken broth
3 cups water
1 small container of plain greek yogurt
1 lime, cut into wedges
Heat the oil in a heavy-bottomed soup pot over medium heat. Add the onion, carrot, coriander, cumin, chile, turmeric, chile flakes, salt and pepper. Stir continuously until soft. Chop half the cilantro. Next, add the chopped cilantro, cauliflower, broth and water.
Increase the heat to high and bring the soup to a boil. Stir occasionally. Once boiling, reduce heat to low and cook until the cauliflower is very soft, about 30 minutes. Using a whisk, vigorously beat the soup to give it a coarsely pureed texture (you could also use an immersion bender but do not over mix). Add more seasoning if needed.
Top each soup serving with a squeeze of lime, dollop of yogurt and some chopped cilantro. Pin It Now!
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