Servings: Makes 4 servings
Ingredients 2 tablespoons olive oil1 head cauliflower , chopped into 2-inch pieces4 stalks celery , diced into 1-inch pieces1/2 medium-sized onion , cut into 1-inch piecesThumb-sized piece ginger , peeled and minced2 cloves garlic , minced1/2 habanero , minced1 tablespoon hot madras-style curry2 teaspoons cumin1/2 teaspoon cayenne1/2 teaspoon ground thyme1 quart chicken broth1 teaspoon kosher saltJuice of 2 lemons cut in half1/4 cup toasted pine nutsFresh ground pepper to taste
Prep all ingredients. Have all pre-vegetables cut and spices measured (these dried spices and herbs can be placed in one container after measuring).
To toast the pine nuts, place them in a pie tin, in a preheated 400° oven for 7 to 8 minutes until golden brown.
To make the soup, use a wide-bottomed soup pan on medium-high heat. Add oil. Before it smokes, add the cauliflower, celery and onion. Sauté 3 to 4 minutes, stirring occasionally until vegetables become soft. Add garlic and habanero and sauté briefly about 30 to 40 seconds. Turn heat to medium. Add ginger and spices, sauté another 40 to 50 seconds. Add chicken broth and bring to a boil. Then, lower heat so that soup has a consistent simmer. Allow soup to cook 45 minutes. Using an immersion blender, puree soup until completely smooth. Or strain soup and puree solids in either a blender or a food processor. Add broth back and combine with puree. Ladle soup into four bowls.
Squeeze half of a lemon over each bowl and add a sprinkle of pine nuts.