Cauliflower & Sweet Potato Curry Soup - cooking recipe

Ingredients

2 teaspoons vegetable oil
2 teaspoons garlic, crushed
1 cup onion, chopped
1 teaspoon curry powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 cups cauliflower, chopped
4 cups vegetable stock or 4 cups chicken stock
3 1/2 cups sweet potatoes, diced
1 1/2 tablespoons honey
Garnish
3 tablespoons low-fat sour cream or 3 tablespoons plain yogurt
1/4 cup cilantro, chopped

Preparation

In a large saucepan sprayed with vegetable spray, heat the oil.
Saute the garlic and onion until softened, about 5 minutes.
Add the curry powder, cinnamon, salt, pepper, cauliflower, stock, sweet potatoesand honey and bring to a boil.
Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender.
Transfer to a food processor or blender and puree until creamy and smooth.
Return to the saucepan and thin with more stock ifdesired.
Ladle into bowls. Garnish with a dollop of sour cream and cilantro.