Curried Chicken and Cider Soup

I got this out of "Everyday with Rachael Ray" magazine in the "$10 Spot" section (specalizing on meals that are $10 or less) We tried it, and enjoyed it, and it made enough to save and freeze for later (which is always a good thing) :-)

1 tablespoon extra-virgin olive oil
1 onion, chopped
1 tablespoon ginger
Salt and pepper
2 teaspoons curry powder
1 teaspoon ground cumin
1 cup apple cider
1 large sweet potato, peeled and cut into 1-inch chunks
1/2 head cauliflower, coarsely chopped (about 4 cups)
1/2 rotisserie chicken, skin and bones discarded and meat shredded
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Directions:
In a large saucepan, heat the olive oil over medium heat. Add the onion, ginger and 1 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cumin and cook, stirring, for 3 minutes. Stir in the cider, scraping the bottom of the pan. Add 4 cups water and the sweet potato and bring to a boil. Add the cauliflower, lower the heat and simmer until the vegetables are tender, about 10 minutes.
Using a blender, and working in batches, puree the soup; return to the saucepan. Stir in the chicken and warm through over medium heat; season with salt and pepper.