Curried Cauliflower and Ginger Soup

Melt butter in a medium-sized dutch oven over medium-high heat. Add onions and ginger and saut until the onion is translucent. Pour in the spices and saut until fragrant. Next, place the cauliflower in the pot and add the chicken stock. Bring to a boil, then reduce the heat and leave to simmer for 15 minuets or until the cauliflower is tender. Remove from heat and puree using an immersion blender. Return to heat and add milk and simmer until heated through. Taste and season accordingly with salt and pepper. Serve with crushed roasted chickpeas.