Rinse cauliflower and break apart into florets. Place into food processor with S blade and process until cauliflower begins to resemble rice. Repeat until all cauliflower has been processed. Set aside.
In a dutch oven or large pot, heat avocado oil over medium-high heat. Add onion, garlic, and ginger and saute until soft. Add remaining vegetables and cook until slightly softened.
Add seasonings, coconut milk, and bone broth to pot. Bring to a boil, then reduce to a simmer for about 5 to 10 minutes.
While curry simmers, heat 1 tablespoon of avocado oil in a large skillet to medium-high heat. Add cauliflower rice and saute until softened. Remove from skillet and place in a large bowl.
Remove soup from heat. Stir in lime juice and ½ cup cilantro. Add more seasonings, lime juice, and/or salt and pepper to taste. Divide soup into bowls. Serve with cauliflower rice and top with remaining cilantro and sliced lime.
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