Instructions: Heat oil in a large saucepan over medium heat. Add onion and cook 3 minutes, until softened. Stir in curry powder, garlic and ginger; cook, stirring, 1 minute.

Add cauliflower, chicken broth and water. Bring to a boil over high heat. Reduce heat to low, cover and cook 20 minutes, or until cauliflower is very tender. Stir in cream.

Puree soup in batches in a blender or food processor until smooth. Return soup to saucepan. Season to taste with salt and pepper. Heat through before serving; garnish with chives.

This recipe yields 6 servings.

Description: "Spice-savvy chefs in India have long partnered cauliflower with curry and ginger. Once you try this soup, youll see why."

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