Heat the olive oil in a large saucepan on medium heat. Add the onion and carrot and cook stirring regularly for 10-12 minutes.
Add the cauliflower and cook for a further 5 minutes.
Add the garlic, ginger and spices and cook continuing to stir for 2 minutes or until fragrant.
Add the stock and deglaze the pan. Cover and simmer for 25 minutes.
Add the cashews to the mixture and transfer to a blender (you will probably need to blend in two or three batches). Blend until smooth.
Return to the pan and mix thoroughly, season with salt and pepper. Serve topped with pistachios and sunflower seeds.