Heat 1 teaspoon of coconut oil in a large pot over medium heat. Add the chopped medium onion, minced garlic, and grated ginger. Sauté for about 1 minute until the onion becomes translucent.

Stir in 1 tablespoon of Thai green curry paste and 1 teaspoon of ground cumin. Cook for an additional 30 seconds until the spices bloom.

Add cauliflower florets and 4 cups of vegetable broth to the pot. Bring to a gentle simmer for about 10 minutes, or until the cauliflower is tender yet retains some structure.

Reduce heat to medium-low and stir in 1 can of full-fat coconut milk. Cook for another 5 to 10 minutes until the mixture is hot and velvety.

Remove from heat and carefully use an immersion blender to puree the soup until smooth. If using a traditional blender, let cool slightly before blending in batches.

Return the blended soup to the pot and season with salt to taste and juice from half a lime. Stir to incorporate flavors.

Ladle the soup into bowls, garnishing with chopped cilantro and chopped peanuts. Serve with crusty bread or jasmine rice.