Prepare the ingredients: Dice the onion, chop the garlic and ginger finely. Cut the cauliflower into small florets. Peel the potatoes and cut into 2/3-1-inch chunks (2-3 cm).
Heat the oil in a large pot, add the onion and cook over medium heat for about 5-6 minutes until soft.
Add the garlic, ginger, and spices. Cook, stirring, for 1 minute.
Add the potatoes and cauliflower, stir with the spices and aromatics.
Add the coconut milk, broth, and cashew nuts, bring to a boil.
Cook for 10 minutes or until the vegetables are soft.
Take about 2 cups of the soup and blend it until smooth (this is optional, but the soup will be more delicious and creamy). Make sure you scoop lots of cauliflower and potato chunks, and cashews with the broth. Add the pureed soup back to the pot.
Season the soup to taste with lemon juice, salt, and pepper.
Enjoy!