1 Tbsp. canola oil
1 onion, chopped

  • saute over medium heat until tender

2 cloves garlic, chopped
2 tsp. ginger, grated
2 tsp. curry powder
2 tsp. ground cumin

  • add and cook while stirring for 30 seconds

1 head cauliflower, roughly chopped
1 russet potato, peeled and diced
2 qt. vegetable stock

  • add and bring to a boil, then reduce heat and simmer loosely covered for 30 minutes

salt and pepper to taste

  • remove all or most of the solids, puree in a blender, and return to the pot
  • season to taste with salt and pepper

source: https://cooking.nytimes.com/recipes/12178-curried-cauliflower-soup