Preheat oven to 425 degrees.
Chop head of cauliflower, approximately 6 cups. Slice onions into 1/4 inch rings.
Toss cauliflower, onion, olive oil, curry powder, and salt.
Roast the vegetables for 25 minutes.
If you have a large food processor or blendtec process water, bullion or vegetable broth powder, and 3 cups of the vegetables (about half).
Heat through on the stove top.
Each serving should be about 1 cup of soup with 1/2 roasted vegetables.