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.
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