Wash the cauliflower and cut into small florets. Peel and chop the onions. Braise in coconut oil. Add the curry and turmeric and sauté briefly. Add the cauliflower, pour in the vegetable stock and coconut milk and simmer for about 15 minutes. Puree finely with the magic wand and season with salt, pepper, paprika and nutmeg.
The soup z. Garnish with parsley or desiccated coconut and serve.