Heat Harissa oil in large soup pot and sauté onions until translucent. Add garlic and hot curry and cook another 30 seconds to bloom spices.

While onions are cooking, roughly chop cauliflower and pulse in batches in food processor into course rice-like texture. Do not over process or it will become mushy.

Stir in cauliflower, carrots, and ginger. Add broth, bring to boil, then turn down heat and allow to simmer, covered, until veggies and tender.

Add coconut milk and kale. Continue to cook until kale is wilted and bright green. Season to taste and garnish with cilantro and lemon.