Ingredients for making the soup
- 3 pounds whole cauliflower (about 1 1/2 medium heads or 8 cups of florets)
- 6 medium garlic cloves
- 6 tbsp extra-virgin olive oil,
- 1 3/4 tsp koshar salt divided
- 1 large yellow onion
- 1 carrot
- 6 to 7 cups vegetable broth (made of leftover of the vegetables)
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp cinnamon
- 1/4 tsp black pepper
- Sliced green onion, garlic flakes and florets, for garnish
- 1 tsp cream
- Preheat the oven to 220 degree Celsius.
- Cut the cauliflower into florets. Peel the garlic, keeping the cloves whole. Place the cauliflower and garlic in a large bowl and stir together with 3 tablespoons olive oil and 1 tsp Kosher salt Line a baking sheet with parchment paper or a silicon mat, and place the cauliflower in an even layer on top. Roast for 30 to 35 minutes until lightly blackened and very tender, stirring once.
- Peel onions and cut into dices and diced carrots
- In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium high heat. Saute the onion and carrot until the onion is translucent, about 5 minutes. Add 6 cups vegetable both and the cumin, coriander, ginger, turmeric, cinnamon, and black pepper, and bring it to a boil. Simmer for 10 to 15 minutes while the cauliflower roasts.
- When the cauliflower is done, use a spoon to remove about 3/4 cup of the smallest florets for the garnish. Then pour the remaining roasted cauliflower and garlic into the broth mixture. Add 1 cup broth, 1 tablespoon olive oil, and 3/4 teaspoon koshar salt, Puree with an immersion blender until smooth (or pour into a blender and blend until smooth, taking care that the liquid is very hot).
- Serve immediately, topped with the reserved cauliflower, sliced green onions, additional olive oil (if desired), and a sprinkle of paprika.
Garnished it with cream and fried garlic and cauliflower florets