Curried Cauliflower and Garbanzo Bean Soup

1 onion, chopped
1 T vegetable oil
1 T curry powder
1 T grated ginger root (fresh)
1/2 t salt
1 15 oz can of garbonzo bean or 2 cups dried
3 cups vegetable broth
1 cauliflower
1 can diced tomatoes (or fresh, seeded and blanched)
your favorite chutney
naan or flat bread (homemade, or store bought)

Saute the onions in the oil and spices until they soften. Add the garbanzo beans and vegetable broth, bring to boil. Add cauliflower (in bite sized pieces) and tomatoes, return to boil. Cook until cauliflower is just a little soft, approximately 5 minutes. Puree 2/3rds of the soup. I use a immersion blender right in the pot, but a food processor or blender would work too. garnish with chutney and cilantro. Eat with naan. Yum yum.

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