1-Heat 1 tablespoon of the avocado oil in a large pot over medium-high heat. Add the cauliflower and cook until it begins to turn golden in spots, which takes about 4 minutes.

2-Lower the heat to medium and add a splash more oil if the pan is dry. Then, add the ginger, garlic, and scallions, and cook for 30 seconds.

3-Stir in the turmeric, salt, cumin, cayenne, and paprika, and toast for 30 seconds until fragrant, letting the spices release their full aroma.

4-Add the carrots, coconut milk, and broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot for extra flavor.

5-Lower the heat to medium-low and simmer for 6 to 8 minutes until the vegetables are tender and everything blends together nicely.

6-Meanwhile, toast the pine nuts in a heavy skillet with ½ teaspoon oil until golden but not burnt, about 3 to 4 minutes, then remove from heat.

7-Stir the lime juice into the soup and season to taste, adding more lime or salt if needed for the perfect balance.

8-Divide the soup into bowls and top with the remaining green scallions, toasted pine nuts, and cilantro for a fresh finish.