Saute the onions until browned in a small amount of butter (or olive oil).
After the onions have cooked clear, add the carrots, 6 cups of stock, cauliflower and spices.
Bring to a boil then simmer for 25-30 minutes.
In a separate pan, melt 1 tablespoon of butter. Add the milk and flour to it.
Cook the mixture while whisking over medium heat until it boils.
Add the white mixture to the soup, simmer for 5-10 minutes and then add the sour cream and salt and pepper to taste. Serve hot.
Servings 0