Cauliflower Coconut soup with Ginger and Turmeric

1 cauliflower head, cut into 1 1/2 inch florets
2 T Extra virgin olive oil
1/2 t ground Turmeric, divided
salt and pepper

1 T olive oil
4 garlic cloves, minced
2 carrots, peeled, chopped
2 stalks celery, chopped
thai red chilli
3 cups  veggie broth
2 t grated ginger, divided
1 can coconut milk
1 lime zest and juice

Roast florets in a 400 degree oven till golden brown, 25 minutes
Sauté 1 chopped onion, salt and Turmeric 3-5 minutes
Add the 4 cloves garlic, carrots, celery and red chili
Add 1/2 cup broth and reduce  by half
In a blender, add 1/2 cauliflower, 1t ginger  and veggies blend
Repeat process
add zest and juice
return to stock pot and add coconut milk and rest of stock