1 onion, minced
1 T veggie oil
2 t curry powder
1 t grated ginger
5 c low-sodium chicken broth, plus extra as needed
1 head cauliflower, cored & cut into florets
1/4 c heavy cream
1 T chopped fresh cilantro
salt & pepper
1. Microwave onion, oil, curry powder & ginger in a bowl, stirring constantly for about 5 minutes or until onion is softened. Transfer to crockpot.
2. Stir broth & cauliflower into slow cooker. Cover & cook until cauliflower is tender, 4-6 hours on low.
3. Working in batches, puree soup in blender until smooth, then transfer to large saucepan. Stir in cream & additional broth as needed to adjust consistency.
4. Reheat soup over medium low. Stir in cilantro and season with salt & pepper to taste.
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