Crockpot Cauliflower Soup

It was cold here - freezing cold.  Then it got warm.  Now it's rainy, but still warm.  Like 70 degrees warm.  It's December in Atlanta and this is what you have to expect!  Even with the warm up, I still love soup.  Winter and soup just go together.  I make soup in the crockpot about once a week in the colder months and we eat on it all week.  I think cauliflower is an underrated vegetable.  It's deliciously versatile.  You can mash it like potatoes, roast it like a root vegetable, grill it like steaks, and steam it.  It also makes great soup, like this one.

Ingredients:
1 head cauliflower, chopped
1 onion, chopped
2 medium or 1 large carrot, chopped
1 medium sweet potato, peeled and chopped
2 stalks celery, chopped or sliced
32 oz chicken broth
2 tsp grated fresh ginger
1 tsp cumin
1/2 tsp cinnamon
1 tsp garham masala
2 tsp turmeric
salt and pepper to taste

Add everything to the crockpot and cook on low about 6 hours. 

Using an immersion blender, puree the soup.  I like to leave it slightly chunky, so I only puree partially.

Serve with fresh crusty rosemary bread and salad.  It's better the second day!  Be healthy.