Curried Chicken-and-Cider Soup

Recipe taken from Rachael Ray Magazine.

INGREDIENTS:
1 tablespoon extra-virgin olive oil

1 onion, chopped

1 tablespoon grated fresh ginger

Salt and pepper

2 teaspoons curry powder

1 teaspoon ground cumin

1 cup apple cider

1 large sweet potato, peeled and cut into 1-inch chunks

1/2 head cauliflower, coarsely chopped (about 4 cups)

1/2 rotisserie chicken, skin and bones discarded and meat shredded

Directions

In a large saucepan, heat the olive oil over medium heat. Add the onion, ginger and 1 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cumin and cook, stirring, for 3 minutes. Stir in the cider, scraping the bottom of the pan. Add 4 cups water and the sweet potato and bring to a boil. Add the cauliflower, lower the heat and simmer until the vegetables are tender, about 10 minutes.

Using a blender, and working in batches, puree the soup; return to the saucepan. Stir in the chicken and warm through over medium heat; season with salt and pepper.