Heat the olive oil in a large soup pot. Cook the onion and garlic until wilted and lightly golden. Add the cauliflower and toss to coat. Sprinkle the curry over the contents of the pot and stir. Pour in the almond milk and broth, raise heat and bring the soup to a boil. Reduce heat, season with salt and pepper, and simmer for 30-35 minutes until the cauliflower is very tender. Skim off the top of the soup as it simmers.

Strain the soup, reserving the liquid. Place the vegetables in a food processor and process to a very smooth puree. You can also do this in the pot with an immersion blender. Return the liquid and puree back to pot. Bring back to a boil. Add a little more almond milk or vegetable broth if you want to thin the soup and stir for a few minutes to thicken. Stir in the lemon juice. Just before removing the soup from the heat, stir in a little more olive oil, which will help give it a creamy, dense texture.