Curried Chicken-And-Cider Soup

• 1 tablespoon extra-virgin olive oil
• 1 onion chopped
• 1 tablespoon fresh ginger grated
• salt
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 cup apple cider
• 1 sweet potato large, peeled and cut into 1-inch chunks
• 1/2 head cauliflower coarsely chopped, about 4 cups
• rotisserie chicken no skin

1. In a large saucepan, heat the olive oil over medium heat. Add the onion, ginger and 1 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cumin and cook, stirring, for 3 minutes. Stir in the cider, scraping the bottom of the pan. Add 4 cups water and the sweet potato and bring to a boil. Add the cauliflower, lower the heat and simmer until the vegetables are tender, about 10 minutes.
2. Using a blender, and working in batches, puree the soup; return to the saucepan. Stir in the chicken and warm through over medium heat; season with salt and pepper.

extravirgin olive oil, onion, ginger, salt, curry powder, ground cumin, apple cider, cauliflower, rotisserie chicken

Taken from www.yummly.com/recipe/Curried-Chicken-and-Cider-Soup-1013512 (may not work)