1 large onion, peeled and diced
2 teaspoons grated ginger
1 jalapeno pepper, minced (for less heat, remove the seeds) I omitted this.
2 cloves garlic, peeled and minced
1 1/2 teaspoons curry powder
1 large head cauliflower, cut into florets
4 cups vegetable stock (I used vegetable broth)
salt and freshly ground pepper to taste
1/4 cup chopped cilantro
4 green onions, white and green parts, thinly sliced
Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the ginger, jalapeno pepper, garlic, and curry powder and cook for 30 seconds. Add the cauliflower and vegetable stock and bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, for 20-25 minutes, or until the cauliflower is tender.
Puree the soup using an immersion blender or in batches in a blender with a tight fitting lid, covered with a towel to avoid splatter. Return to the pot and season with salt and pepper. Serve garnished with the cilantro and green onions.
I topped this with vegan sour cream and served with whole wheat saltine crackers. Delicious!