The flavors of carrot and cauliflower really work together without overpowering each other. The addition of ground coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.
The secret ingredient for me is just before serving add a tablespoon of Apricot and Cardamom Chutney and sprinkle with grated lemon zest and some freshly chopped cilantro.
- 1 Tablespoon ground coriander (it needs to be fresh)
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, peeled and diced (2 cups)
- 2 sticks of celery - diced
- 2 large garlic cloves, minced
- 1” piece fresh ginger root, minced
- 5 medium carrots (1 pound), cut into 1/2-inch pieces (2 cups)
- 1 ½ teaspoons kosher salt, more as needed
- Freshly ground black pepper
- 6 – 8 cups low-sodium chicken or vegetable broth
- 1 small (or half of a large) head cauliflower, trimmed and cut into florets
- 1 small lemon (keep the zest and squeeze and strain the juice)
- Chopped cilantro for garnish
- Apricot and Cardamom Chutney for serving
- In a large pot heat the oil on medium heat until warm. Stir in the onions and cook stirring occasionally, until soft and lightly colored add the carrots and celery and sauté on low heat for 15 minutes. Stir in the ginger and garlic and cook a further couple of minutes.
- Add the ground coriander, salt, freshly ground pepper and stir coating the vegetables. Add the cauliflower and stir it in well. Cover and cook on low heat for 10 minutes. Making sure the spices have coated the vegetables.
- Then add 6 cups of broth and bring mixture to a boil, reduce heat and cook covered, over medium-low heat until the vegetables are tender, about 15 - 20 minutes.
- Remove soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a blender.)
- Return the puréed soup to the pot, if it is too thick you can thin out with more broth. Taste and adjust the seasoning.
- Heat to warm through. Stir in lemon juice and serve in bowls with a tablespoon of Apricot and Cardamom Chuntey, garnish with lemon zest and finely chopped fresh cilantro.