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Curried Cauliflower Soup With Coconut And Chiles

Ingredients

  • One 1 3/4-pound head of cauliflower, cored—one-third cut into 3/4-inch florets, the rest coarsely chopped 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 1/2 teaspoons cumin seeds 1 1/2 teaspoons coriander seeds 1 1/2 teaspoons fennel seeds 1/2 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/4 teaspoon cayenne 1 large onion, thinly sliced 2 tablespoons coarsely grated fresh ginger 1 tablespoon minced garlic 1/4 cup dry white wine 1 baking potato (about 8 ounces), peeled and cut into 1/2-inch pieces 1 quart vegetable stock, preferably homemade 1/2 cup unsweetened coconut milk 1/4 cup chopped cilantro, 1 seeded and thinly sliced jalapeño and lime wedges, for serving

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