This is an unusually spicy and full-flavored soup; if necessary, adjust the pungent spices to your comfort level.

　　

Ingredients

makes 2 quarts; 4 to 6 servings

　　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

　　Salt

　　Fresh-ground black pepper

　　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

　　Yogurt

　　Chopped cilantro or mint

　　A squeeze of lime juice

　　

Step 1

Heat, in a heavy-bottomed soup pot: 1/4 cup olive oil.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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

Step 5

For a richer soup, use all chicken broth. For a lighter, vegetarian soup, use all water.

　　The Art of Simple Food