From Quick and Easy Indian Cooking
By Madhur Jaffrey
- 3 tablespoons vegetable oil
- 1 medium onion
- 1-inch piece of fresh ginger, peeled and cut into fine slivers
- 4 garlic cloves
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ ground turmeric
- 1/8 -1/4 teaspoon cayenne pepper
- 5 cups chicken stock
- 2 medium potatoes, peeled and cut into rough 1/3 inch dice
- 2 heaping cups (8 ounces) cauliflower florets
- Salt
- 2/3 cup heavy whipping cream
Heat the oil over medium-high heat in a large saucepan.
When hot put in the onion, ginger, and garlic.
Stir and fry until the onion is somewhat browned, about 4 minutes.
Put in the coriander, cumin, turmeric, and cayenne.
Stir once and put in the stock, potatoes and cauliflower.
If the stock is unsalted put in ¾ tsp of salt. Stir and bring to a boil.
Cover, turn the heat to low and simmer gently until the potatoes are tender, about 10 minutes.
Taste for salt and add more if needed.
Put the soup into a blender, in 2 batches or more as required, and blend thoroughly. Strain, pushing down to get all the pulp; discard the solids. Add the cream and mix.
The soup may now be reheated over low heat and served.