Curried Cauliflower and Chickpea Soup | RICARDO

Ingredients

• 1 onion, thinly sliced
• 1 tbsp fresh ginger, chopped
• 2 tbsp (30 ml) clarified butter or olive oil
• 2 garlic cloves, finely chopped
• 2 tsp garam masala
• 2 tsp curry powder
• 1/2 tsp (2.5 ml) sambal oelek
• 4 cups (1 litre) chicken broth
• 2 cans (14 oz/398 ml) chickpeas, rinsed and drained
• 2 potatoes, peeled and diced
• 1 small white or cheddar cauliflower, cut into florets (4 cups, approximately)
• 1 can (14 oz/398 ml) coconut milk
• 1/2 cup (20 g) fresh cilantro, finely chopped
• 1 lime, cut into wedges