Author Notes
Thanks to Judy P. for passing this recipe on. A very simple soup to make in a pinch. Serve by itself or with rice and chapatis. —Eden Tosch
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Ingredients
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1 tablespoon
ghee
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1 tablespoon
flour
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2 teaspoons
cumin seeds
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1/2 teaspoon
freshly ground black pepper
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1 dash
turmeric
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1
bay leaf
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1 tablespoon
chopped garlic
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1 tablespoon
chopped ginger
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1
carrot, chopped into small pieces
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1
head of cauliflower, chopped into florets
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1 quart
veggie broth (or water)
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1 handful
cilantro, chopped
Directions
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Warm the ghee in a pot.
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Toast the flour for a minute, then add the cumin, garlic, ginger, bay leaf, pepper, and turmeric.
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When the flour is toasted and the spices release their fragrance, add the carrot, cauliflower, and broth.
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Bring the soup to a boil, lower the heat, and simmer until the cauliflower is very tender.
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Puree the soup in the pot directly with a hand-held mixer, or in batches in the blender.
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Season the soup with salt to taste and cilantro.
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