In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Add the curry powder, ground cumin, turmeric, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic in the spices.

Add the cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the cauliflower is tender.

Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

Return the blended soup to the pot (if using a regular blender) and stir in the coconut milk and frozen peas. Heat through for about 5 minutes.

Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.