In a saucepan, soften the onion and garlic in the butter. Add the cauliflower, potatoes and chicken broth. Season with salt and pepper. Bring to a boil. Cover and simmer for about 15 minutes or until the vegetables are tender. In a blender, purée until smooth with the ginger, curry and lemon juice. Add broth as needed. Adjust the seasoning.
Before serving, garnish with croutons.
You can add only half the spice in half the soup for an adult version and serve the spiceless version to the kids.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.