In a 4-quart saucepan, combine onion and margarine. Cook until onion is soft, stirring occasionally. Cut cauliflower into florets. Add to saucepan with carrot, broth and water. Bring to a boil. Cover and simmer until tender, about 10 to 15 minutes. Allow soup to cool slightly. Transfer to blender or food processor and puree. Return to saucepan. Stir in milk and seasonings. Heat to serving temperature.
Serves 6.
To microwave:
Combine onion and margarine in 3-quart microwave casserole. Cover and microwave on High until onion is tender, about 3 minutes, stirring once. Cut cauliflower into florets. Add to casserole with carrot, broth, and water. Cover and microwave on High until cauliflower is tender, about 10 to 12 minutes, stirring once. Allow to cool slightly. Transfer to blender or food processor and puree. Return to casserole. Stir in milk and seasonings. Microwave until hot, about 3 minutes.
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Cajun Country -- New Iberia, Louisiana