Curried Cauliflower Soup

Heat canola oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.

Stir in minced garlic and curry powder, cooking for about 1 minute until fragrant.

Add the coarsely chopped cauliflower florets and diced potato to the pot, stirring to coat with the oil and spices.

Pour in the reduced-sodium chicken broth, bringing the mixture to a boil. Reduce heat and simmer for 12-15 minutes until the cauliflower and potato are very tender.

Remove the pot from heat and let cool for 2-3 minutes. Using an immersion blender, blend the soup until smooth, working in batches if needed for safety.

Return the soup to low heat and stir in the milk, mixing gently until well combined and heated through.

Season with salt and pepper to taste. Ladle into bowls and serve hot.