Curried Cauliflower Soup

1. Sauté Onions

Heat a tablespoon of canola oil in a large, heavy soup pot over medium heat. Once the oil shimmers, add a chopped onion and let it sweat until it turns tender and translucent, about 5 minutes.

2. Cook Spices

To the softened onion, add the chopped garlic and ginger, along with the curry powder and ground cumin seeds. Stir these together for about 30 seconds to a minute, just until the kitchen fills with their aromatic magic.

3. Add Vegetables and Stock

Incorporate the roughly chopped cauliflower and diced russet potato into the pot. Pour in vegetable stock to cover the vegetables. Season the mix with salt to your liking. Raise the heat to bring the concoction to a boil, then reduce to a simmer, letting it bubble gently for about 30 minutes.

4. Puree Soup

Once the vegetables have softened, purée the soup using an immersion blender right in the pot, or carefully transfer the mixture to a regular blender. Blend until the mixture is smooth and velvety.

5. Reheat and Season

Return the soup to the pot to reheat it, then taste it. Adjust the balance of flavors with a final adjustment of salt and a generous grinding of fresh pepper.

6. Serve with Cilantro

Serve the soup into bowls and crown each with a sprinkling of chopped cilantro. The cilantro not only adds a pop of color but a fresh, herby contrast to the warm spices.