In a large pot over medium heat, add 1 tablespoon of olive oil and sauté 3 minced garlic cloves and 1 tablespoon of grated fresh ginger for 2-3 minutes until fragrant.

Next, add 1 chopped head of cauliflower and 2 diced potatoes to the pot. Sprinkle in 1 tablespoon of ground turmeric, stirring well to coat the vegetables. Cook for about 5 minutes.

Pour in 4 cups of chicken stock or vegetable broth, ensuring all vegetables are submerged. Increase heat to bring to a simmer and cover the pot. Cook for 20 minutes.

Once the vegetables are tender, remove from heat and blend the soup until smooth using an immersion blender.

Return the blended soup to low heat and stir in 1 cup of coconut cream. Season with curry powder and white pepper to taste.

Ladle into bowls and garnish as desired, serving hot.