Curried Cauliflower Soup

by Elizabeth Savoie Dronet

2 Tbs. butter
1 onion chopped
1 small head of chopped cauliflower
1 Tbsp grated fresh ginger or 1 tsp ground
2 tsp curry powder
3 cups of vegetable broth
1/2 cup milk
1/2 sour cream
1 Tbsp chopped cilantro for garnish

Saute onion and butter.  Add ginger and curry and cook for 1 minute.  Add broth and cauliflower and bring to a boil.  Simmer for 10-13 minutes.  Puree soup with an immersion blender.  Stir in milk and sour cream.  Season with salt and pepper.  Top with cilantro.