“I know it sounds gross (which is why I didn't tell aaron what it was until he tried it). I would never have tried to cook it either but I had a taste of it at William Sonoma when they had a cooking demo. If you want some texture, fry thinly sliced onions and leeks and use as topping. To adjust flavor I use honey, salt, pepper, cayenne pepper. Or use less carrots so it's less sweet”
READY IN:
1hr 30mins
SERVES:
6
YIELD:
6 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, warm vegetable oil over medium heat. Add the remaining onion, leek and carrots and cook, stirring frequently, until the vegetables have begun to soften, about 6 minutes. Add the cauliflower and cook until soft, about 10 minutes longer.
  2. In a small skillet over medium-high heat, combine the coriander and cumin seeds and toast until they are fragrant and slightly browned, about 2 minutes. In a square of cheesecloth, combine the toasted seeds and the cilantro and tie into a bundle, securing it with a piece of kitchen twine. Add the spice bundle, turmeric, curry powder and garlic to the vegetables in the pot and cook until fragrant, about 1 minute.
  3. Add the vegetable stock, bring a simmer and cook until the vegetables are very tender, about 25 minutes. Remove the cheesecloth bundle, then puree the soup in a blender until smooth. Season to taste with salt and pepper. Return the puree to the pot and keep warm.
  4. FOR GARNISH: In a large skillet, warm 1-2 tablespoon vegetable oil for frying over medium-high heat. Add the thinly sliced onion and leek and cook until the vegetables are just tender and lightly browned, about 6 to 8 minutes. Remove before vegeables are brown as they will continue to cook after removed from heat. Place on paper towel and pat dry. and Season to taste with salt and pepper and reserve.
  5. Divide the hot soup among 6 deep bowls, garnish with the reserved vegetables. Serve immediately.

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