Preheat oven to 400 degrees F. Toss cauliflower florets with 2 tablespoons olive oil and roast for 25-30 minutes, until caramelized and tender.
In a large pan, heat 2 teaspoons of oil. Add onion and garlic and cook over medium-low heat, stirring occasionally, for about 3 minutes. Stir in curry powder, cumin, ginger. Add roasted cauliflower, chickpeas, and vegetable broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 20-25 minutes.
In a blender, puree the soup in batches until smooth. Return the soup to the pot and re-warm over moderate heat. If thinner consistency desired, add more water. Enjoy with fresh lemon juice and herbs (parsley or cilantro). Can also add some cheese or nutritional yeast if dairy-free
Cool the soup for several minutes before transferring to the blender and work in batches. Otherwise, the hot liquid can create pressure and explode out of the blender.To store: Transfer to an airtight container and keep in the fridge for up to 5 days. Freeze for up to 3 months. Just be sure to cool completely. Simply thaw in the fridge overnight and reheat.