Preheat oven to 500 degrees. Separate cauliflower into florets and toss in a bowl with 3 tbsp oil, salt and pepper. When oven is ready, add cauliflower to baking sheet and roast, tossing occasionally until tender and charred on ends, about 20 minutes.

While cauliflower is roasting, dice onions and carrots and add 3 tbsp oil to a heavy pot over medium heat. Then add onions, carrots, a healthy dose of salt and pepper, and cook until onions are translucent and carrots are soft.

Finely mince the garlic and chillies, then add them to the pot and cook for a couple of minutes. Add the vadouvan and whole dried mushroom and cook for another minute or so.

Add roasted cauliflower, coconut milk, and water and cook for another 5 minutes, stirring occasionally.

Remove the dried mushroom and throw away (or eat it!). Time to liquify the mixture. If you have a heavy duty blender (like a Vitamix) just pour everything in there and blend until completely smooth and liquified. Otherwise use an immersion blender, blend in batches, or whatever else works.

Add puree back into the pot and cook for another 5-10 minutes. At this point you’ll want to add water if it’s too thick and check for seasoning.

Add 1 tbsp coconut oil to a small pan over medium-high heat. Add curry leaves and >important > be careful not to get attacked by spluttering oil! Fry leaves for 30 seconds or so and then add to soup. Stir to combine, then serve!