Moroccan Spiced Cauliflower & Carrot Soup

Pairing: Red Cap Cabernet Sauvignon

• 1 tablespoon olive oil
• 1 clove garlic
• 2 shallots, chopped
• 4 cups warm water
• 3 cups chicken stock
• 1 head cauliflower, chopped
• 8 medium carrots peeled and chopped
• 1 1/2 teaspoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon garam masala
• 1 teaspoon salt
• A pinch of red chili flakes (optional)

Start by preparing/chopping the vegetables, we found it easiest get those done first. Heat the olive oil in a large stock pan or dutch oven over medium heat. Sweat the onions then add garlic and chili flakes and cook until translucent.

Add the chicken stock and water to the pot, then add the remaining ingredients and stir to combine. Bring to a boil, cover and reduce heat to simmer for 15-20 minutes or until the vegetables are fork tender. Using an immersion blender or standing blender, puree all of the ingredients until smooth.

Serve warm with a dollop of creme fraiche or sour cream and rustic bread.