Ingredients
1 tablespoon extra virgin olive oil
1 onion, chopped
1 tablespoon grated fresh ginger
salt and pepper to taste
2 teaspoons curry powder
1 teaspoon ground cumin
1 cup apple cider
1 large sweet potato, peeled and cut into 1" chunks
1/2 head cauliflower, chopped (approximately 4 cups)
1/2 rotisserie chicken, shredded (discard skin and bones)
Preparation
Saute onion and ginger. Add curry and cumin. Cook 3 minutes. Stir in cider.
Add 4 cups water and sweet potatoes. Bring to a boil. Add cauliflower and simmer until vegetables are tender, about 10 minutes.
Put through blender or food processor in batches until smooth. Return to pot, add chicken, and heat through.
