Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.

Add the diced carrots, zucchini, and cauliflower, and cook for an additional 5 minutes.

Stir in the ground turmeric and cumin, and cook for 1 more minute to release the spices' aroma.

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are tender.

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer it to a blender in batches.

Season with salt and black pepper to taste.

Garnish with fresh cilantro if desired, and serve hot.