Carrot Cauliflower Soup

1 russet potato, peeled and cut into 1/2 inch cubes
1 cup milk
1/2 cup sour cream
1 cup vegetable stock
1 cup reserved potato water
2 carrots, peeled and finely chopped
1 celery stalk, finely chopped
1 small onion, finely chopped
3 cloves garlic, minced
1/2 tsp ground cumin
1/4 tsp fresh ground nutmeg
3 cup cauliflower florets, roughly chopped
2 tb butter
salt and pepper

When boiling the potato, use only enough water to cover the cubes by about 1/2 an inch. Boil until well cooked. Reserve the potato water. Mash the potatoes and blend with milk, sour cream, vegetable stock, and 1 cup's worth of the potato cooking water. Set aside.

Saute the carrots, celery, and onion in the butter until the vegetables begin to soften. Add the garlic, dry spices, and cauliflower florets and continue cooking for a couple minutes. Stir in the mashed potato/milk/stock/potato water mixture. Bring the soup to a boil, then simmer for about 15 minutes until the cauliflower is cooked through. Puree and season to taste.