VEGAN CREAMY GOBI SOUP WITH TADKA (Cauliflower Soup with Indian Tempered Spices)

Heat olive oil in a large, deep pan. Once the oil shimmers, add the onions and cook until they start to brown slightly. Add the garlic and cook with onions for 2 minutes. Add the cumin, coriander, turmeric, cayenne, salt, and pepper. Roast for about 2 minutes.

Cut the cauliflower into florets and slice the stalks. Add just the sliced stalks to the pan. Cook for 2 minutes, then add the vegetable broth followed by the coconut milk. Cover and simmer for about 5 minutes, until the stalks start to become tender. Now add the cauliflower florets and carrots. Cover and cook until both are tender.

Transfer the soup to a high-speed blender and blend on high until smooth - or use an immersion blender. Adjust to taste with lemon juice, salt, and pepper.

Tadka: Heat your high-heat oil. Once hot, toss a couple cumin seeds in to check if the oil sizzles. Then, add in the mustard seeds, cumin seeds, green chilis, and onions. Turn the heat to medium and swirl the spices in oil until onions are just golden. Remove from heat and pour over the soup.