Ingredients:
3 Tablespoons cooking oil
2 medium onions, peeled and roughly chopped
1 inch piece of fresh ginger, peeled and minced
4 garlic cloves, minced
1 teaspoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/8 – 1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon black pepper, more to taste
1 teaspoon salt, more to taste
1 large potato, peeled and cubed
1 head cauliflower, chopped into 1-inch pieces
7 cups chicken or vegetable stock
1 cup heavy cream or coconut milk
Optional garnish: heavy cream, coconut milk, and chopped cilantro
Equipment:
Blender
Directions:
- Heat oil over medium-high heat in a large pot. Add the onions, ginger, and garlic. Cook for about five minutes, until the onions start to brown.
- Add cumin, coriander, turmeric, optional cayenne, salt and pepper. Cook, stirring, for about one minute. Add the potatoes, cauliflower, and stock. Bring to a boil, reduce the heat to low, and let the soup simmer for about 20 minutes, until the potatoes and cauliflower are very tender.
- Working in batches, puree the soup in a blender (or puree directly in the pot with an immersion blender), until very smooth. Return to the pot, add the cream or coconut milk, and heat through.
- Serve garnished with a bit of heavy cream or coconut milk and chopped cilantro.