In a large pot or Dutch oven, heat 1 tablespoon of coconut oil over medium heat. Once melted, add the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant.
Next, add the chopped onion and cauliflower florets to the pot. Stir well and cook for about 5 minutes, allowing the vegetables to soften slightly.
Sprinkle in the yellow curry powder, coconut sugar, sea salt, and a generous sprinkle of pepper. Stir to coat the vegetables evenly with the spices.
Add the light coconut milk and 3/4 cup plus 1 tablespoon of water to the pot. Stir well and bring the mixture to a simmer. Allow it to cook for about 10 minutes until the cauliflower is tender.
Once the cauliflower is cooked, remove the pot from heat. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
While the soup is blending, prepare your sweet potato noodles using a spiralizer. Set them aside.
Return the blended soup to the pot over low heat. Add the spiralized sweet potatoes and stir to combine. Cook for an additional 3-5 minutes until the sweet potato noodles are tender, but still have a slight bite.
Taste and adjust the seasoning if necessary. Serve the soup hot, garnished with cilantro and chopped cashews if desired.
