|Chicken broth||14 1⁄2 Ounce, undiluted|
|Water||2 Cup (32 tbs)|
|Cauliflower||1 1⁄4 Pound, broken into flowerets|
|Carrots||4 Medium, sliced 0.5 inch thick|
|Onion||1 , quartered|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 1⁄2 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
Combine broth, water, and salt in a heavy saucepan, bring to a boil.
Add cauliflower, carrots, and onion; cover and simmer 15 minutes or until vegetables are tender.
Place 1 cup vegetables and liquid into container of an electric blender, cover and process until smooth.
Pour mixture into another saucepan.
Repeat procedure until all vegetables are smooth.
Add milk and remaining ingredients, stir until butter melts.
Serve soup hot.