Preparation:

Add cauliflower and carrots to chicken broth. Simmer until tender, about 10 minutes. Mash the cauliflower and carrots into smaller pieces. Turn off heat and let sit.

Melt butter spread in a saucepan, add onion and sauté in until golden. Add flour and cook over low heat until paste forms.  Add evaporated milk and stir over medium heat until thickened. Add salt, pepper, turmeric, and curry powder to taste. Add the cream sauce to the cauliflower mixture, and simmer and stir until well blended. 

Divide into four equal portions (about 2 cups soup each). Serve in bowl with 1 tbsp sour cream in the middle and 1 oz croutons on top.