A cold winter's night calls for something cozy with a little spice thrown in.
3 tablespoons olive oil
1/2 cup minced red onion
2 cloves of garlic, minced
1 medium carrot, chopped and peeled
2 celery stalks chopped
1 head of cauliflower cleaned and chopped
1 teaspoon of cumin powder
1/2 teaspoon turmeric powder
4 tablespoons of minced coriander
2 1/2 cups of chicken stock
4 slices of bacon
1/2 cup coconut cream
Salt and pepper to taste
Fry off the garlic for 3 minutes in some olive oil on medium heat in a soup pot. Add in the carrots, celery, onions, and cauliflower. Cook down for 5 minutes. Season with salt and pepper.
Add in the coriander and spices. Mix together.
Cover all the ingredients with chicken stock. Simmer for 15 minutes.
Fry off some bacon until crispy.
Add some of the bacon oil to the soup with the coconut cream. Let it cool off a little before blending the soup (optional). Season as needed.
Garnish with fresh dill, bacon oil, and crispy bacon.