This is a perfect soup for the winter months. The roasted garlic and the pepper are particularly warming.

The cauliflower and potato lend a rich test.Its important hence to season at the end with vinegar to balance out the creamy richness.

We begin by making vegetable stock with carrots, onions and garlic. We strain the stock and add one sliced peel potato and half a head of cauliflower florets to simmer in 2 cups of vegetable stock on low for 40 minutes. Meanwhile at 300 F we roast a lot of garic and the peeled potato skins with a drizzle of olive oil. We we will use the crispy potato skins which are loaded with flavor as garnish.

We also soak some raisins in warm water as the soup simmers. Once the potatos and cauliflower are cooked we add the roasted garlic, grind of pepper, salt and puree till silken smooth. We then add some vinegar to season and balance with some acidity. Then we drain and dry the raisins and toss them in warm butter with a sprinkling of a blend of coarse ground fennel, toasted coriander seeds, cumin, cloves and turmeric.

We serve the soup warm, drizzled with olive oil and garnished with curried raisins and crispy potato skins. The spoonfuls of soup with curried raisins are creamy and warming and the crispy skins add a savory textural element.