2 Tbsp. BUTTER
1 Tbsp. CURRY POWDER
1 tsp. ground CORIANDER SEEDS
2 cups chopped ONIONS
2 cloves of GARLIC, minced
1 Tbsp. GINGER, minced
2 Tbsp. FLOUR
7 cups MILK
1 head CAULIFLOWER, cut into small pieces
1 tsp. SALT
Melt the butter. Add the curry powder and coriander. Cook and stir for one minute and then add the onions, garlic, and ginger.
Cook, stirring frequently, for 10 minutes.
Add the flour and cook for 3 more minutes. Gradually add the milk while stirring and then add the cauliflower.
Bring to a boil and turn the heat to low and simmer for 40 minutes. Add the salt and pepper.
Puree, leaving the soup a little chunky. Serve hot.