CURRIED CAULIFLOWER SOUP

2 tablespoons peanut oil

1 medium onion, peeled and chopped

1 medium potato, peeled and chopped

1 tablespoon peeled and chopped fresh ginger

2 cloves garlic, peeled and chopped

1 fresh hot green chili, chopped (more or less to taste)

1 tablespoon ground fennel seeds

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon ground turmeric

1 tablespoon red chili powder

1 head cauliflower florets

2 medium tomatoes, peeled and chopped or 1 1/2 cups canned       chopped tomatoes

3 cups coconut milk

1 1/2 teaspoons salt, or to taste

TO FINISH (ALL OPTIONAL)

A couple of TBLs of heavy cream or dollops of yogurt

1/2 cup cooked basmati or other long-grain white rice

Handful of fresh cilantro, chopped

Freshly ground black pepper

Lime wedges

Toasted pita or naan wedges

Heat oil in the bottom of a 4 to 5-quart pot over medium-high heat. Once hot, add the onions and potatoes. Stir and sauté for 5 minutes. Add the ginger, garlic and green chiles and stir for 2 minutes more.

Turn the heat to medium low and add the ground coriander, fennel, cumin, turmeric and red pepper. Stir for 2 minutes. Add the cauliflower, tomatoes and salt and stir for 2 minutes. Add 3 cups stock, stir, and bring to a boil over medium-high heat. Cover, lower the heat again, and simmer gently for 30 minutes. If the soup seems a little thick, add up to 1 cup water, as needed.

Let the soup cool slightly, then blend it to your desired texture. Taste for seasoning and adjust as needed. Ladle into bowls and add a dollop of yogurt or tiny swirl heavy cream, if desired. Squeeze lime juice over, add a few grinds of black pepper and place 2 tablespoons cooked rice to the center of each bowl. Scatter with cilantro and serve with pita wedges on the side, if desired. Dig in.

Smitten Kitchen

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