Curried Cauliflower Soup

Contributed by Healthy Recipes For diabetic Friends Y-Group
 * Source: The Diabetes Food and Nutrition Bible by Hope Warshaw
 * Yield: 4 Servings

Ingredients

 * 2 tsp canola oil
 * 1 small onion, diced
 * 2 cloves garlic, minced
 * ¾ tsp curry powder
 * ¾ lb cauliflower florets, coarsely chopped
 * 1 medium russet potato, peeled and diced
 * 2 cups 1% milk
 * 2 cups fat-free, reduced-sodium chicken broth
 * salt and pepper to taste

Directions

 * 1) In a stockpot over medium heat, heat the oil.
 * 2) Add the onion and garlic and saute for 2 minutes.
 * 3) Add the curry powder and saute for 30 seconds.
 * 4) Add the cauliflower and potato to the pan.
 * 5) Add the milk and broth and lower the heat to simmer.
 * 6) Cook, partially covered on low for 20 minutes.
 * 7) Transfer the contents of the stockpot to a blender (in two batches if necessary).
 * 8) Puree the soup until smooth.
 * 9) Season with salt and pepper.

Nutritional information
Per Serving (about 1¼ cups):
 * 140 Calories | 4g fat | 5 mg cholesterol | 330 mg sodium | 19g carbs | 3g dietary fiber | 10g sugars | 8g protein
 * Diabetic exchanges: 1½ carbs, ½ fat