Fresh parsley or cilantro leaves (to serve, optional)
Instructions
In a large pot, heat the olive oil over medium heat. Add the garlic, cauliflower, and carrots, and sauté until you can smell the garlic and the vegetables are nicely coated with the oil, about 1 to 2 minutes. Add the cumin, coriander, ginger, and cayenne and stir for another minute until you can smell the spices.
Pour in the broth, raise the heat to high, and allow the broth to come to a simmer. Reduce the heat so that the broth stays at a gentle simmer, partially cover the pot, and simmer the vegetables until they are quite tender, about 20 minutes.
You can transfer the vegetables and broth in batches to a food processor or blender and puree, then combine them in another pot or serving bowl as the batches become smooth (don’t overfill either the food processor or blender with hot contents — they can cause the top to pop off and dangerous splattering, so make sure to take your time). Combine all of the batches before serving so they all have the same level of flavor and texture. If you have an immersion blender (a very useful tool), you can puree the soup right in the blender. However you puree the soup, you can decide to leave the texture as smooth or bumpy as you like.
Ladle the soup into individual bowls, and spoon a bit of sour cream or crème fraiche into each bowl, giving it a little swirl. Sprinkle over a bit of parsley or cilantro as desired. Serve hot.
Notes
The vegetables are cooked in oil and a bit of garlic briefly, then simmered in the broth until the vegetables are very tender. Once the vegetables are soft, then you want to puree them and combine them with the broth. You can do this with an immersion blender right in the pot or put them in a blender or a food processor. Do this in at least two batches so that the hot mixture doesn’t bloop up and threaten to escape the appliance.
Combine all of the batches before serving so they all have the same level of flavor and texture.
You can make the soup as smooth or as bumpy as you like. If you find it too thick for your liking, then add a bit more broth or even water.
Make-Ahead and StorageThis soup can be made up to 4 days ahead of time and stored in an airtight container in the fridge. You may also freeze the soup for up to 6 months. Defrost in the fridge overnight, then reheat in a pot on the stove and stir in the dairy at the end. If you make it ahead of time and reheat it, you will probably want to add a little bit more broth or even water, as it will thicken upon standing and chilling.