Instructions

Step 1
Melt the butter in a large saucepan over medium-high heat until foaming. Add the onion and garlic, and cook, stirring, for 3 minutes or until the onion softens. Add the curry powder and cook, stirring, for 30 seconds or until fragrant.
Step 2
Add potato and cauliflower, and stir to coat. Add stock and bring to the boil. Reduce heat to medium and simmer, covered, for 20 minutes or until potato is tender. Remove from heat and set aside for 5 minutes to cool slightly.
Step 3
Meanwhile, preheat oven to 180°C. Place bread in a roasting pan. Drizzle with oil and sprinkle with cumin seeds. Cook in preheated oven, turning occasionally, for 5 minutes or until golden. Remove from oven and set aside.
Step 4
Place half the potato mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining potato mixture. Place soup over low heat. Add coconut cream and cook, stirring, for 5 minutes or until hot. Taste and season with salt.
Step 5
Ladle soup among serving bowls.