I found this recipe here http://www.easyanddelish.com/cauliflower-curry-soup/ and it looks very yummy so i am saving it to my blog. Credit Denise Browning.

2 tbl veg oil

1 head cauliflower, cut up

1 carrot, peeled and sliced

2-4 slices fresh jalapeno (optional)

1 small onion

5 cloves garlic

1 tbl curry powder

2 tea ground cumin

1 tea ground ginger

14 oz tomato sauce

2 1/2 cups veg broth

2 tea salt

1 tea pepper

14 oz canned coconut milk

1lemon, juiced

chopped cilantro or parsley 

1. Heat a medium non stick saucepan or wok over high heat, add 1 tablespoon oil and stir-fry the cauliflower, half of the onion, and jalapeno until florets start to lightly brown. Stir or swirl the pan occasionally.
2. Add the remaining oil, reduce heat to medium, and sweat onion for about 3 minutes and then cook garlic for about 1 minute, stirring now and then. Do not let brown!
3. Stir in the curry, cumin, ginger for about 10 seconds. Then, stir in the tomato sauce and broth, salt and pepper. Increase heat to medium-high and bring to a boil. Next, reduce heat to medium-low, cover, and let simmer for about 8-10 minutes.
4. Carefully transfer soup to a blender and blend until smooth. Pour soup back into the pan, add the other half of the sliced carrot, stir in coconut milk, and let cook for about 3 minutes or so. Remove from the heat, and stir in the lemon juice. Serve with chopped parsley/cilantro while hot.