1 cup chopped yellow onion
2 cloves garlic, chopped
1 large cauliflower cut into pieces
2-3 teaspoons mild curry powder (depending how spicy you like it)
3 cups 1% or 2% milk
1/2 cup chicken broth
Garnish: sour cream and sunflower seeds
In a large pot fry chopped onion and garlic in oil until semi soft.
Add cauliflower, curry, milk and broth. Bring to a boil and turn down to simmer for 40 minutes until cauliflower is very well cooked.
Working in batches, carefully purée in a blender or food processor until smooth. Salt to taste. Transfer to bowls, garnish with sunflower seeds and sour cream before serving.