Chop the chicken into bite-sized pieces, dice the onion, mince the garlic, slice the carrots, and cut the cauliflower into florets.
Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant (about 3 minutes).
Add chicken pieces; season with salt and pepper, cooking until browned on all sides (approximately 5 minutes).
Stir in carrots and cauliflower along with turmeric and ginger; mix well.
Pour in vegetable broth; bring to a gentle boil. Reduce heat to low, cover, and simmer for about 20 minutes until vegetables are tender.
Blend the soup until smooth using an immersion blender or regular blender; stir in coconut milk before serving.
