3 Tbl vegetable oil
6 oz onions chopped
1 inch piece fresh ginger peeled and chopped fine
4 cloves garlic, peeled and chopped fine
1 tsp ground cumin
2 tsp ground coriander
1/4 tsp ground turmeric
1/4 tsp chili powder
8 oz potatoes peeled and diced (1/2 inch)
8 oz cauliflower florets
2 pints chicken stock
salt and pepper to taste
5 fl oz heavy cream
First combine the cumin, coriander, turmeric and chili powder and set aside.
set the oil over medium high heat in a saucepan. When hot put in the onions, ginger and garlic. stir for about 5 minutes or until the onions are somewhat browned. Put in the spice mix. Stir once and add the potatoes, cauliflower and stir, then add chicken stock. If using unsalted broth, add 1/2 tsp salt. Stir and bring to the boil. Cover and turn heat to low. Simmer for 10 minutes, or until potatoes are tender. Adjust seasoning, if required.
Put the soup in a blender, in batches and blend thoroughly. Strain through a fine mesh strainer, if the soup is not smooth enough, pushing down to get all of the pulp. Add cream and mix. The soup can now be reheated and served.
Based on a recipe from Madhur Jaffrey