Amazing soup and love with red wine which enhances the spice!
1 tablespoon olive oil
1 onion, chopped
2 teaspoons grated ginger
2 teaspoons curry powder
2 teaspoons ground cumin
2 pounds cauliflower (1 medium head), roughly chopped
1 russet potato, peeled and diced
4 cups chicken stock
Salt to taste
Freshly ground pepper
Chopped cilantro for garnish
Heat the oil over medium heat in a non-stick pan and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the ginger, curry powder and ground cumin and cook, stirring, until fragrant, about 30 seconds. Add onion/ spice mixture to the cauliflower, potato, stock, and salt to taste in a large soup pot and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
Using a regular blender, working in batches, purée until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.