Curried Cauliflower Soup

• 2 teaspoons olive oil
• 1 large onion, finely chopped
• 1 teaspoon curry powder (to taste)
• 1 medium head cauliflower, cut into small flowerets
• 1 medium garlic clove, chopped
• salt
• 1 cup nonfat milk
• fresh ground pepper
• 14 cup fresh chives, chopped
• 6 tablespoons nonfat sour cream

1. Heat the oil in a heavy 4-quart saucepan over medium-high heat.
2. Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.
3. Add the curry powder, stirring constantly (so as not to burn it) for 1 minute.
4. Add the cauliflower, garlic, 3 cups cold water, and salt to taste.
5. Increase the heat to high and bring to a boil.
6. Reduce the heat to medium-low, cover the saucepan, and simmer until the cauliflower is completely tender and breaks apart easily when pierced with a sharp knife, about 20 minutes.
7. Add the milk, bring back to a simmer, and remove from the heat.
8. Transfer the soup to a food processor or blender or use an immersion blender, and process until smooth.
9. Return the soup to the saucepan, season with salt and pepper to taste, and reheat over low heat before serving.
10. Garnish each serving with some chives and a tablespoon of sour cream.

olive oil, onion, curry powder, head cauliflower, garlic, salt, nonfat milk, fresh ground pepper, fresh chives, nonfat sour cream

Taken from www.food.com/recipe/curried-cauliflower-soup-378727 (may not work)