Heat a medium saucepan over medium heat. Add a drizzle of olive oil and, when hot, add about ½ cup diced onion, 1 minced garlic clove and about ½ teaspoon minced ginger with a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are translucent but not browned, 4 to 5 minutes.

Add 2 teaspoons of red curry paste and cook, stirring, until very fragrant, a minute more. Stir in 1 head of coarsely chopped cauliflower and 1 peeled and chopped baking potato with another pinch of salt.

Add about 4 cups of vegetable or chicken stock, increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low; add 1 can of coconut milk and cook, stirring occasionally, until the cauliflower and potatoes are very tender, about 20 minutes.

Using an immersion blender, purée the soup until completely smooth. Heat the soup gently, taste and season as needed with additional salt and pepper. The soup can be cooled, covered and refrigerated at this point, up to 3 days.

Ladle the hot soup into warm soup bowls and garnish with a few leaves of cilantro, if desired.