Ingredients
1 large head cauliflower, cut into small florets5 medium potatoes, peeled and diced1 large onion, diced4 medium carrots, peeled and diced2 celery ribs, diced1 carton (32 ounces) vegetable stock1 teaspoon garam masala1 teaspoon garlic powder1 teaspoon ground coriander1 teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon pepper1 teaspoon salt1/2 teaspoon crushed red pepper flakesWater or additional vegetable stockFresh cilantro leavesLime wedges, optional
Preparation
In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired.
