Heat oil over medium heat in a large soup pot. Once the oil is heated add the garlic, onion, ginger and sauté for a minute or two. Add the cauliflower and carrots and continue to sauté until the vegetables begin to soften, about 5 minutes.
Add the spices, excluding the bay leaf, and sauté for one more minute. Pour in the broth, then add the peas and bay leaf.
Cover and bring to a boil, then reduce heat and simmer for 25-30 minutes or until vegetables are tender.Remove from the heat and serve.