Curried Cauliflower Soup
2 tablespoons canola oil
1 1/2 cups chopped onions
1 tablespoon minced fresh chiles
1 tablespoon grated fresh ginger root
dash of salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 cups cubed white or red potatoes
4 cups cauliflower florets (about 1 medium head)
4 cups vegetable stock
1 teaspoon salt
1/4 cup raw white basmati rice
1 tablespoon fresh lemon juice
1 teaspoon sugar
2 to 3 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
plain Snowville Creamery Yogurt
In a soup pot, heat the oil on low heat. Add the onions, chiles, and ginger and sprinkle with a dash of salt. Cover and cook, stirring occasionally, for about 10 minutes, or until the onions are translucent.
Add the turmeric, cumin, coriander, and cinnamon and cook for 1 to 2 minutes, stirring constantly to keep the spices from burning. Add the potatoes, cauliflower, water or stock and salt, and then cover and bring to a boil. Meanwhile, rinse the rice. When the water boils, add the rice to the pot, cover and simmer until the vegetables and rice are tender, about 15 minutes.
In a blender, purée about 2 cups of the soup and return it to the pot. Stir in the lemon juice, sugar and cilantro. Add salt and pepper to taste. Serve topped with a dollop of yogurt.