Fragrant cauliflower and carrot soup

The summer has passed really fast and so has the beginning of autumn. Can’t somehow imagine it is already the end of October. Can anyone stop the time for a while, please? Though I’m complaining a lot about days getting shorter and unavoidable Northern darkness that slowly embraces this latitude, I really do appreciate the autumn time. First of all it is about the beauty of nature – wonderful palette of yellows, oranges and reds flooding the surrounding forests. Secondly it is a time of thinking about the past, and unavoidably about the evanescence. As much as it may be seen depressive it is also a kind of reviving thing, as one realizes how lucky one should be from ones pure existence. Finally autumn is the harvest time, where one gets a load of delicious vegetable produce starting from peppers through an array of pumpkins and finishing on my beloved root vegetables. The autumn is definitely a time for hearty stews and soups which were not abundant on our summer tables. The autumn is definitely the time of peace and comforting oneself. I honestly believe that there is nothing more embracing in the chilly evening than a cheerful, colorful soup full of veggie goodness. This cauliflower and carrot crème soup has definitely warmed my soul with its color, my heart with its warmth and creaminess and my stomach with a boost of Indian spices.

 

INGREDIENTS:

olive oil

3 garlic cloves, finely chopped

a thumb size piece of ginger, grated

 

1 tsp ground cumin

1 tsp turmeric

1 tsp ground coriander

1-2 tbsp Garam Masala

1/2-1 tsp chilli powder

 

3 big carrots, chopped

1-1,2l vegetable stock

1 cauliflower, divided into florets

200g coconut cream

salt & pepper

 

1. Heat up the oil. Add the garlic and ginger and let them brown a little. Add the spices and carrots and let them saute for a while

2. Add the stock and cook until the carrots will start to soften. Throw in the cauliflower and cook till the vegetables will be soft

3. Puree the soup with blender, add the coconut cream and season with salt and pepper