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Spiced Carrot Cauliflower Soup

['1 tablespoon olive oil', '1 small onion, chopped', '5 cups warm water', '2 tablespoons vegetable bouillon, i like to use organic better than bouillon instead of the cubes', '1 head cauliflower, chopped (about 4 cups)', '3 cups peeled and chopped carrots (about 8 medium carrots)', '1 1/2 teaspoons curry powder', '1 teaspoon ground cinnamon', '1 teaspoon garam masala', '1 teaspoon salt']

Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.
Dissolve the vegetable bouillon in the water and add to the pot.
Add the remaining ingredients to the pot and stir to combine.
Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.
Using an immersion blender or standing blender, puree all of the ingredients until smooth.

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