Prepare vegetables. Add oil to a large pot and heat on medium temperature.
Add onions, garlic, carrots and salt to the pot. Sauté, stirring occasionally for about 7 minutes.
Add cauliflower, spices and vegetable broth to the pot. Stir and increase heat and bring to a boil.
Reduce heat to simmer. Cover and cook for 20 minutes, stirring occasionally.
After 20 minutes, add the cashew cream and stir to combine. Turn off heat.
Using an immersion blender, blend soup until desired consistency is reached. Alternatively, tranfser the soup to a blender and blend to desired consistency.
Return to the pot and reheat, if required. Add additional vegetable broth, 1/2 a cup at a time, to desired consistency.
This soup can form the basis of a healthy lunch, light dinner or as an appetizer.