• 1 Tbsp vegetable oil
• 1/2 cup chopped onion
• 1 tsp peeled, grated fresh gingerroot
• 1 1/2 tsp curry powder
• 1/2 tsp turmeric
• 3 cups chopped cauliflower (small pieces)
• 1/2 cup peeled, chopped Granny Smith apple
• 2 cups reduced sodium or homemade chicken broth (or vegetable broth or water)
• 1 cup peeled, thinly sliced russet potatoes
• 1 tsp salt 1 cup low fat milk

1. Heat oil in large stockpot over med-low heat. Add the onion and cook, stirring frequently, until soft, about 3 minutes. Lower heat and add the ginger, curry powder and turmeric. Continue cooking for another 2 minutes.
2. Add the cauliflower, apple, broth or water and potatoes. Stir and heat to boiling. Cover and cook over low heat until the potatoes are tender, about 15 minutes.
3. Add the salt and cool to room temperature. When cool, combine the cauliflower mixture and the milk in a blender* and blend until smooth. Garnish the bowls of soup with fresh diced tomato.
4. The longer the soup sits, the thicker it gets, so more milk may need to be added to thin it out slightly.

*I found the blender step to be a wasted one. When the veggies were tender, all I had to do was to take a potato masher and mash the soup mixture slightly (in the pot it was cooked in). Doing it that way I didn't have to cool the soup either.

(Carole OR)