1 tbsp. butter
1 onion, chopped
1 clove garlic, minced
1 carrot, chopped
1 stalk celery, sliced
1 tsp. curry powder
1 tbsp. flour
5 c. chicken broth
1 head cauliflower, broken into florets

Fry vegetables in butter for 3 minutes. Stir in curry powder and flour. Add chicken broth and the cauliflower; simmer 20 minutes. Puree in blender until smooth. Add salt and pepper to taste. A delicious, thick soup, low in calories.