Curried Cauliflower Soup

This soup is great to make when you have an overload of cauliflower. And you can make double batches, and freeze some. And it is very pretty when made with purple cauliflower heads!

Ingredients:
2 Tbs. butter
1 tsp. ground fenugreek (optional)
1 Tbs. curry powder
1 tsp. ground coriander seeds
2 cups chopper onions
2 garlic cloves, minced
1 Tbs. minced fresh ginger
2 Tbs. unbleached white flower
7 cups milk
1 head of cauliflower (approximately 1 Lb.), cut into small pieces
4 medium carrots, chopped (optional, but makes the soup sweeter)
1 tsp. salt. or more, to taste
fresh ground pepper to taste

~ In a Dutch oven, melt butter over medium heat. Add the fenugreek, if your using it, and the curry, and coriander. Cook, stirring, for 1 minute. Add the onions, garlic and ginger. Cook, stirring frequently, for 10 minutes.
Add the flower, and cook 3 minutes more, stirring continuously. Slowly add the milk, continue to stir so that lumps don't develop. Then add the cauliflower and carrots. Bring the soup to a boil, then turn the heat to low, and simmer the soup for 40 minutes. Add salt and pepper.

Soup made with white and purple cauliflower. 

Ina food processor or blender, blend the soup in batches, but not to a puree; leave it a little chunky. Taste the soup, and add salt or pepper if needed. Serve the soup hot.