Roasting the vegetables in a must in this delicious recipe.
Serves 4
1 lb carrots, peeled and cut into ¼” thick coins
1 medium yellow onion, peeled, halved and sliced ½” thick
4 cups cauliflower florets, about 1” in size
3 cloves peeled whole garlic
2 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp salt
½ tsp black pepper
1/3 cup olive oil
2 tbsp finely chopped fresh rosemary, or 2 tsp dried, slightly crushed
6 cups chicken or vegetable stock
1 bay leaf
½ tbsp lime juice
Preheat oven to 450°F. Line a rimmed cookie sheet with parchment paper.
Combine the carrots, onion, cauliflower and garlic in a large bowl. Set aside.
In a small dry skillet, toast the cumin seeds and mustard seeds over medium-high heat until fragrant, about 1 minute. Transfer to a clean coffee grinder or mortar and pestle and grind until fine. Transfer to a small bowl.
To the spices, add salt, pepper, olive oil and chopped rosemary. Stir well. Pour over the vegetables and toss well. Spread the vegetables onto the cookie sheet and roast in the oven for about 45 minutes, tossing once or twice. Do not let burn.
Meanwhile, bring the stock to a boil in a large stockpot. Add the roasted vegetables and the bay leaf and simmer another 20 minutes, until the vegetables are very soft. Puree and season with salt, pepper and lime juice.
