curried carrot/cauliflower soup

12 oz of carrots
2 cups of cauliflower
1.5 quarts of chicken or vegetable broth plus .5 to 1 cups of water depending on cook time
1 tablespoon curry powder (I like hot curry powder, but use mild if you prefer less heat)
2 tsp cumin
1 tablespoon minced garlic
2 tsp of minced ginger

bring all incredients to a boil. Cover and simmer for 45 minutes. puree with immersion blender or transfer to regular blender in batched. Will keep in refrigerator for 2 to 3 days, or freeze in individual servings for up to several months. For shorter cook time use frozen vegetables. The cauliflower is for creaminess; you can use white potato instead.

Serving Size: makes five 2 cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user GEORGALIS.