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1
In a large pot, warm vegetable oil over medium heat.
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2
Add the remaining onion, leek and carrots and cook, stirring frequently, until the vegetables have begun to soften, about 6 minutes.
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3
Add the cauliflower and cook until soft, about 10 minutes longer.
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4
In a small skillet over medium-high heat, combine the coriander and cumin seeds and toast until they are fragrant and slightly browned, about 2 minutes.
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5
In a square of cheesecloth, combine the toasted seeds and the cilantro and tie into a bundle, securing it with a piece of kitchen twine.
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6
Add the spice bundle, turmeric, curry powder and garlic to the vegetables in the pot and cook until fragrant, about 1 minute.
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7
Add the vegetable stock, bring a simmer and cook until the vegetables are very tender, about 25 minutes.
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8
Remove the cheesecloth bundle, then puree the soup in a blender until smooth.
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9
Season to taste with salt and pepper.
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10
Return the puree to the pot and keep warm.
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11
FOR GARNISH: In a large skillet, warm 1-2 tablespoon vegetable oil for frying over medium-high heat.
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12
Add the thinly sliced onion and leek and cook until the vegetables are just tender and lightly browned, about 6 to 8 minutes.
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13
Remove before vegeables are brown as they will continue to cook after removed from heat.
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14
Place on paper towel and pat dry.
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15
and Season to taste with salt and pepper and reserve.
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16
Divide the hot soup among 6 deep bowls, garnish with the reserved vegetables.
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17
Serve immediately.
