The Bojon Gourmet

Make the soup:
1 If you didn't soak your split peas, place them in a heat-proof bowl, cover with boiling water, and let soak for an hour or two. Drain.
2 In a large soup pot set over a medium flame, melt the ghee. Add the onion, ginger, turmeric and curry powder and cook, stirring occasionally, until the onion is tender, 5-10 minutes. Add the drained split peas and the water, bring to a boil, then reduce the heat, cover, and simmer until the split peas are very soft and falling apart, about 1 1/2 hours. Add more water to the pan as needed to keep the peas looking soupy.
3 When the split peas are cooked, add the salt, cauliflower, cilantro stems, coconut milk, and enough water to just cover the cauliflower. Bring to a simmer and cook, covered, until the cauliflower is tender, 20 minutes. Let the soup cool slightly, then puree smooth with an immersion blender (or let cool to room temperature and puree in a blender or food processor). Blend in the lime juice, and taste for salt and lime, adding more of either if you like. Thin with a bit of water if it's too thick; it will continue to thicken as it sits.
Make the curried ghee:
1 In a tiny pot or skillet, melt together the ghee, curry powder, and salt, stirring well. Serve bowls of soup topped with a swirl of curried ghee and cilantro leaves.
2 The soup keeps well, refrigerated, for up to 5 days. Reheat before serving.