Curried Cauliflower and Chickpea Soup

Instructions

1. 1

   In a large pot, brown the onion with the ginger in the butter. Add the garlic, spices and sambal oelek. Cook for 1 minute while stirring.

2. 2

   Add the broth, chickpeas and potatoes and bring to boil. Season with salt and pepper. Cover and simmer for 15 minutes. Add the cauliflower and coconut milk. Bring to a boil and simmer for 5 minutes or until the vegetables are tender. Stir in the cilantro. Adjust the seasoning.

3. 3

   Ladle the soup into bowls. Serve with a lime wedge in each bowl, to be squeezed right before tasting the soup. Serve with naan bread croutons, if desired.