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.