a large pot, melt the butter over medium heat and then add the olive
oil. Add the onion through ginger and sweat for 10 min, stirring
occasionally. Next add all the spices of curry through celery seeds,
stirring well, and cook for 3 min.Add the flour and mix until incorporated.
add the raw milk in 1 cup increments every minute (as to not chill the
soup), stirring slowly. Then add the chicken broth and cauliflower.
Bring the soup to a boil, stirring constantly so the raw milk does not
scald on the bottom, and then lower the temperature to a simmer. Allow
the soup to reduce for 30 min, stirring occasionally.
carefully purée half the soup in a blender for 5 seconds, then stir
back into the soup. Garnish with crème fraîche and green onions if
desired. Serve immediately.