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.