Cauliflower Soup with Coriander and Cilantro Mint Chutney

I got this recipe from my farmers market cooking class. I made it this weekend for my sick family. They loved it. Originally recipe acquire from Madhur Jaffrey's "Spice Kitchen" cookbook. When I measured the spices I rounded the tsp because I love the spices. Also, roasting the cauliflower before adding it to the stock adds more depth to this soup.

Soup
3 Tbsp vege oil
2 med onions peeled and chopped
1" piece of fresh ginger, peeled and cut into fine slivers
4 cloves of garlic, peeled and chopped
1 tsp ground cumin
2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp cayenne pepper ( you may use 1/8 tsp)
1 lb potatoes peeled and cut into 1/2" dice
1/2 of a cauliflower separated into floretes
7 c chicken broth ( I used homemade vege broth with excellent results)
1 c heavy cream


Heat the oil over fairly high heat in a large stock pot. When hot, put in the onions, ginger and garlic. Stir fry for about 4 min or until the onions are soft and starting to brown.

Add the cumin, coriander, turmeric, and cayenne. Stir and allow the spices to bloom for about 20 sec. Add the potatoes, cauliflower, and stock.

Stir and bring to a boil, cover and reduce the heat to low. Simmer gently for 10 min, or until the potatoes are tender.

Put batches of soup into blender or food processor. Once all batches are complete, add the cream and reheat gently. If you heat to fast you'll curdle the cream.

Chutney
1 c packed fresh cilantro
1/2 c fresh mint leaves
2 tbsp minced onion
a pinch of salt
3/4 tsp sugar
1 1/2 tsp fresh lime juice
3 tbsp plain yogurt

Process all the ingredients in processor or blender until smooth. Scrap down the sides halfway. Can be refrigerated for a day.