CURRIED CAULIFLOWER CREAM SOUP

Good-tasting extra-virgin olive oil
1 medium to large onion, chopped
5 large garlic cloves, coarse chopped
3 tablespoons curry powder (yes, the cheapest market brand will do)
1 large head cauliflower, trimmed of greens, washed, cored, and cut into chunks
3 medium red-skin or Yukon Gold potatoes (about 1 to 1¼ pounds), peeled and cut into 1-inch chunks
1 recipe Cheater’s Homemade Broth; or two
14-ounce cans chicken or vegetable broth
Water
Salt
2 large lemons, cut into wedges
1½ cups plain whole-milk yogurt

A “virtual” cream soup, this is a creamy soup made without the cream.

Film the bottom of a 6-quart pot with olive oil, and heat over medium heat. Stir in the onion, garlic, and curry powder. Reduce the heat to medium low, and sauté for 3 to 5 minutes, taking care not to let the onion color. The onion and garlic should be softened a little, but the point is to let the curry’s aroma blossom without burning it.
Add the cauliflower, potatoes, broth, and enough water to barely cover the vegetables. Bring the soup to a boil, partially cover the pot, and cook for 15 minutes, or until the vegetables are fork-tender. Cool for 15 minutes. Then puree with a hand-held blender (for less cleanup) or in small batches in a regular blender. Taste the soup for seasoning.
Ladle out the soup, then finish each bowl with a squeeze of lemon and a generous dollop of yogurt.