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Cauliflower Soup with Coriander

4 to 6 servings

3 tablespoons vegetable oil

2 onions, chopped

1 inch gingerroot, peeled, sliced into thin strips

4 cloves garlic, chopped

1 teaspoon ground cumin

2 teaspoons ground coriander

1/4 teaspoon turmeric

1/8 teaspoon cayenne pepper, or to taste

2 potatoes

2 heaping cups small cauliflower florets

7 cups chicken broth

Salt, to taste

1 cup heavy cream

In a large, heavy saucepan, heat oil over moderate high heat until hot but not smoking. Add onions, gingerroot and garlic, and stir fry until onions are golden brown. Add cumin, coriander, turmeric and cayenne, stirring for 1 minute. Peel potatoes and cut into 1/2-inch cubes. Add potatoes, cauliflower, broth and salt, and stir into onion mix. Simmer until potatoes are tender, about 10 to 15 minutes. In a blender, puree soup in batches until smooth. Stir in cream and reheat soup over moderate heat.