Dice onions and garlic, and add to a large pot with coconut oil. Bring to medium-low heat, and cook veg stirring occasionally for approx. 10 minutes, or until onion turns translucent.
Peel and cut potato and cauliflower into roughly chopped chunks, and add to the pot. Add a pinch of salt. Cover pot with lid and let the veg sweat, stirring occasionally for 15-20 minutes, or until slightly softened.
Add water and vegetable stock cube and bring soup to a simmer. Then add coriander, cardamom, and cumin. Season with sea salt and pepper and simmer on low heat for 20 minutes, or until veg is very soft.
Puree soup with a hand mixer, or a blender (on low), until completely smooth.
Stir in coconut cream, and add more spices, salt and pepper if desired. Optional to add more water if needed for desired texture.
Transfer soup to bowls, top with brussels sprouts, sliced radish and pomegranate seeds.