Gingery Cauliflower Soup - cooking recipe

Ingredients

3 tablespoons vegetable oil
1 medium onion, peeled and chopped
1 piece fresh ginger, peeled and slivered
4 garlic cloves, peeled and chopped
1 teaspoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1/8 - 1/4 teaspoon cayenne pepper
2 medium potatoes, peeled and cut into rough 1/2 inch dice
1/2 lb cauliflower floret (2 cups)
5 cups chicken stock
salt (optional)
2/3 cup heavy whipping cream

Preparation

Heat oil over medium-high heat. Put in onion, ginger and garlic and saute until onion is somewhat brown.
Add spices all at once, stir and add potatoes, cauliflower and chicken stock. Add salt in needed.
Cover and simmer until potatoes soften. Taste for salt and add if needed.
Put soup in blender in batches and blend thoroughly. Strain, pushing down to get all the pulp. (I personally don't bother with the straining.).
Add cream and mix. Reheat gently or refrigerate if prepared in advance and then can reheat gently.