Roasted Cauliflower Curry Soup

4  tablespoons olive oil
1  onion, chopped
2  garlic cloves, chopped
2  teaspoons finely chopped ginger
4  teaspoons roasted Sri Lankan curry powder (or more to taste)
3  teaspoons cumin seeds, ground
1 cauliflower  head, some chopped small & rest roughly chopped
1  russet potato, peeled and diced
3-4  cups water or stock
Juice of 1/2 lemon
 Salt to taste
 Freshly ground pepper
 Chopped cilantro for garnish

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1. Mix cauliflower with 2-3 tbsp olive oil, salt, and pepper. Roast cauliflower at 375 degrees for 25-30 minutes. Set aside small pieces to top soup. Cook remainder in the pot with next step.
2. Heat 1 tbsp olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato, water or stock, lemon juice, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
3. Place in blender to purée the soup until very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.

H/T: https://cooking.nytimes.com/recipes/12178-curried-cauliflower-soup