Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 3 cups cauliflower florets
  • 3 cups sliced carrots
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper
  • 6 cups less-sodium chicken or vegetable broth
  • Sour cream or crème fraiche (to serve)
  • Fresh parsley or cilantro leaves (to serve, optional)

Instruction

  • In a large pot, heat the olive oil over medium heat. Add the garlic, cauliflower and carrots, and sauté until you can smell the garlic, and the vegetables are nicely coated with the oil, 1 to 2 minutes. Add the cumin, coriander, ginger, and cayenne and stir for another minute until you can smell the spices.
  • Pour in the broth, raise the heat to high, and allow the broth to come to a simmer. Reduce the heat so that the broth stays at a gentle simmer, partially cover the pot, and simmer the vegetables until they are quite tender, about 20 minutes.
  • You can transfer the vegetables and broth in batches to a food processor or blender and puree, transferring them to another pot or serving bowl as the batches becomes smooth (don’t over fill either the food processor or blender with hot contents – they can cause the top to pop off and dangerous splattering, so make sure to take your time). Combine all of the batches before serving so they all have the same level of flavor and texture. If you have an immersion blender (a very useful tool), you can puree the soup right in the blender. However you puree the soup, you can decide to leave the texture as smooth or bumpy as you like.
  • Ladle the soup into individual bowls, and spoon a bit of sour cream of crème fraiche into each bowl, giving it a little swirl. Sprinkle over a bit of parsley or cilantro as desired. Serve hot.