Instructions: Set the oil over medium-high heat in a good-sized saucepan. When hot, put in the onion, ginger, and garlic. Stir and fry for about 4 minutes or until the onion is somewhat browned. Put in the cumin, coriander, turmeric, and cayenne pepper. Stir once and put in the potatoes, cauliflower, and chicken stock. If the stock is unsalted, put in 3/4 teaspoon salt. Stir and bring to a boil. Cover, turn the heat to low, and simmer gently for 10 minutes or until the potatoes are tender.

Taste for salt, adding more if you like. Put the soup into a blender, in 2 batches or more as required, and blend thoroughly. Strain, using down to get all the pulp.

Add the cream and mix. The soup may now be reheated and served.

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