Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   vegetable oil
   1      medium        onion -- peeled and chopped
   1      1" piece      fresh ginger -- peeled and slivered
   4      cloves        garlic -- peeled and chopped
   1      teaspoon      ground cumin
   2      teaspoons     ground coriander
     1/4  teaspoon      ground turmeric
     1/4  teaspoon      cayenne pepper
   2      medium        potatoes -- peeled, cut in 1/3"
                        -- cubes
     1/2  pound         cauliflower florets
   1 1/4  quarts        chicken stock
                        salt if needed
     2/3  cup           heavy cream

Preparation:

Set the oil over medium-high heat in a good-sized saucepan. When hot, put in onion, ginger and garlic. Stir-fry for about 4 minutes or onion is somewhat browned. Put in cumin, coriander, turmeric, and cayenne. Stir once, put in potato, cauliflower and chicken stock. Stir and bring to boil. Cover and turn heat to low; simmer gently for 10 minutes or until potatoes are tender. Put soup into a blender and blend or use a hand blender to pur‚e. Add cream and reheat gently.