- 1 tbsp olive
- 2 med yellow onions, diced
- 1 bay leaf
- 1 1/4 tsp ground cumin
- 1 tsp kosher salt
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/8 tsp ground cardamom
- dash of ground black pepper
- pinch of crushed red pepper flakes
- 4 garlic cloves, minced
- 4 1/2 c vegetable broth
- 1 lg head of cauliflower, roughly chopped
- 1 c canned coconut milk
- 1 tbsp apple cider vinegar
- fresh dill
In a large soup pot, heat the oil over medium low. Add all the onions and the next 8 ingredients, through the red pepper. Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes.
Add the vegetable broth and cauliflower then bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender.
Remove from heat and transfer carefully to a blender. Blend on high for a few minutes, until smooth.
Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low,
ensuring it doesn't boil. Serve hot and topped with fresh dill and ground black pepper.
