Early this morning I decided to make a soup so here it is, full of flavor, rich smooth texture, not too heavy. Carrot and Cauliflower Soup (curry flavor) 2 cups of diced carrots 1 medium sized cauliflower , stem removed ¼ cup of chopped onion 4 cups of broth (chicken or vegetable) 1 tbsp fresh grated ginger 1 tsp cumin 1 ½ curry powder ½ tsp ground coriander ½ tsp of mustard powder ½ tsp turmeric ½ tsp cinammon 2 tbsp garlic oil salt for seasoning (to your taste) Put all ingredients in a medium sized pot, bring to boil, reduce heat to medium , cover pot , cook for 20 minutes. Take off heat, cool down. In batches puree the soup in a food processor or blender. Return to pot. Makes 6 ¼ cups. Garnish with a drizzle of cream and a fresh sprig of coriander or a dollop of Greek yogurt or fresh ground red peppercorns Wine: Gustav Adolf Schmitt-Niersteiner Spatlese, Late Harvest. Why this wine ? The grapes were picked late in the fall from vineyards in the area around Nierstein on the Rhine River, it provides alot of fruitiness and aroma. FWIW. You can take the mixture and gently simmer in some shrimp or scallops, or take a batch and add Greek yogurt (1 cup) and add chicken , beef , or lamb and slow cook..... I have also taken this and added lemon zest and some lemon juice, lots of fresh coriander for sole or other fish dishes served on a bed of basmati rice with cashews, orange segments and parsley.