Creamy Cauliflower Pakora Soup

Step 1

In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired.

©tasteofhome

• 1 large head cauliflower, cut into small florets

• 5 medium potatoes, peeled and diced

• 1 large onion, diced

• 4 medium carrots, peeled and diced

• 2 celery ribs, diced

• 1 carton (32 ounces) vegetable stock

• 1 teaspoon garam masala

• 1 teaspoon garlic powder

• 1 teaspoon ground coriander

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 teaspoon pepper

• 1 teaspoon salt

• 1/2 teaspoon crushed red pepper flakes

• Water or additional vegetable stock

• Fresh cilantro leaves

• Lime wedges, optional