Curried Chicken Soup

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 tablespoon fresh ginger, grated
• salt & freshly ground black pepper
• 1 teaspoon curry powder (or more to taste)
• 1 cup apple cider
• 1 large sweet potato, peeled and diced
• 4 cups cauliflower, coarsely chopped
• 2 cups cooked chicken, shredded or 2 cups cooked chicken, cubed

1. In a large saucepan or Dutch oven, heat oil, over medium heat; add onion, ginger, and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, about 5 minutes.
2. Season with curry powder and cumin and cook an additional 3 minutes, stirring.
3. Stir in cider, scraping the bottom for any browned bits that may have stuck to pan.
4. Add 4 cups water and sweet potatoes and bring to a boil.
5. Add cauliflower and lower heat and simmer until vegetables are tender, about 10 minutes.
6. Use an immersion blender to puree, or puree in a tabletop blender in batches and return to saucepan or Dutch oven.
7. Stir in chicken and simmer until warmed through; season with salt and pepper.

olive oil, onion, fresh ginger, salt, curry powder, apple cider, sweet potato, cauliflower, chicken

Taken from www.food.com/recipe/curried-chicken-soup-390855 (may not work)