In heavy-bottom pot or large skillet, sauté cumin seeds, onions, celery and carrots in 2 tablespoons of the olive oil until tender. Add garlic and jalapeno and sauté for another minute.

To same pan, add salt and pepper, spices and cauliflower; stir and continue to cook for a few more minutes until blended.

Add chicken broth, cover, and simmer for 25 minutes until cauliflower is tender.

Add heavy cream (or preferred milk like soy milk, or even coconut milk) and cook for another 5 minutes.

Puree with an immersion blender in the pot, or transfer to food processor or blender; process until desired consistency.

For beet chips, pan roast sliced beets in skillet with remaining olive oil for a couple minutes on each side; drain on paper towel.

Serve soup hot in individual bowls; garnish with beet chips and a dollop of Greek yogurt or sour cream.