Curried Roasted Cauliflower Soup

A while ago I had published  an easy recipe for curried cauliflower soup....the recipe I'm about to share is a step above.  I roasted the cauliflower in the oven before adding it to the soup.  I prefer the the additional roasted taste of the cauliflower.

Ingredients:-

Onions small (not too small) - 3

Cauliflower - 1 medium sized

Garlic - 5 or 7 cloves

Cauliflower greens (simply chop up the green leafy part attached to the cauliflower) or you may use 3 baby bokchoy (take the leaves apart and wash them)

Curry powder - 5 tsp

Salt 3.5 tsp

Roux (see below for the method to make this roux)

Coconut oil - 5 to 7 tbsp

Method:-

1. Chop onion and cauliflower. You don't have to chop them too fine as you will be pureeing the soup any way. 
2. Preheat the oven to 450 F.   Put the chopped cauliflower on a baking tray and toss with 3 tbsp of olive oil and 1/2 tsp of salt. Bake for 10 minutes. Turn the flowerettes and bake again for 10 minutes. Take the tray out and set aside.
3. In a big pot heat the oil.  To this add chopped onions.  Stir fry for about 3 o r 4 minutes. Add chopped cauliflower greens or bok choy if you are using it instead.  Mix well and add the baked cauliflower setting some of the roasted cauliflower aside for garnish. Add enough water to cover all the veggies. After it comes to boil add salt and curry powder.  
4. While the veggies are boiling make roux.  Heat a saucepan.  Add 3 tbsp coconut oil.  Add 3 1/2 tbsp of chickpea flour.  Blend the oil and flour using a whisk and then slowly add a cup of coconut milk while whisking the mixture.  After the milk starts bubbling take it off the stove and set aside.
5. After the veggies turn soft, puree the contents of the pot.
6. After pureeing the soup to your preferred texture pour the soup back into the pot and add roux.  Heat the soup while mixing the roux in thoroughly. Turn off stove and press garlic cloves through the garlic press (or simply mash the garlic cloves in a mortar pestle and then add to the soup). Mix well. 
7. Serve the soup garnished with the roasted cauliflower you have set aside.

Note:-

You may use broccoli or any other green vegetable instead of bokchoy or cauliflower greens.

If you don't want to add any greens to this soup that is fine.

To further simplify this recipe you could use cheese instead of making the roux