Cheryl's Creamy Curried Cauliflower soup

I was just looking for this recipe on the blog and couldn't find it there, but did find it in my e-mail box. Thought I would add here for posterity's sake. From August 2008!!

Creamy Curried Cauliflower Soup

2 TB olive oil
1/2 cup chopped onion
4 cups cauliflower florets (about 1 small head or 1 pound)
1 1/2 TB curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground nutmeg
1 TB minced garlic
1 medium russet potato, peeled and cut into 1/2-inch cubes
4 cup chicken broth
1 cup half-and-half or cream
1 tsp salt
chili paste or hot sauce (optional)
Garnish =: purchased fruit chutney & chopped parsley if desired

1. In a large heavy soup pot or Dutch oven, heat oil over medium-high heat. add onion and cook for about 2 minutes, stirring often. Add cauliflower and stir around. Then, sprinkle in dry spices and garlic. Stir around until fragrant, about 1 minute. Then, add potatoes, broth and half-and-half. Cook for about 20 minutes or until cauliflower and potatoes are totally tender.

2. Remove soup from heat and working carefully in small batches, puree in blender or food processor. Return pureed soup to pan to reheat. Add hot chili paste or hot sauce if desired. At this point the soup can be cooled and refrigerated for up to four days. Before serving garnish with fruit chutney & parsley if desired.