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Chop two onions and all of the garlic. Peel and cut the potato into 2cm cubes. Roughly chop the cauliflower into small pieces, including the stem.
At the 3-4 tbsp oil to a large pot over medium-high heat. Add the onion and cook until translucent and softened, about 3-4 minutes. Add the garlic, stir, and cook for another minute or so, until fragrant but not browned.
Boil 1.7L of water and mix in the two stock cubes.
Add the curry powder, ground turmeric, garam masala, and coriander. Stir, allowing the spices to toast for about 30 seconds.
Add in sweet potato, cauliflower, vegetable stock, and silken tofu. Cover and simmer until vegetables are very tender and easily pierced with a fork, about 25-35 mins.
Using an immersion blender, or a standing blender, blend the soup until it is smooth and creamy.
To make the tarka topping, start by finely slicing the remaining onion. Melt 3 tbsp coconut oil in a frying pan on medium low. Add the mustard seeds and sizzle for a minute or two, before adding the red onion and a pinch of salt. Fry the onion for 10-15 minutes on a medium-low heat until softened and slightly sticky, stirring often.
Then, add the curry leaves, turmeric and chilli flakes, along with a pinch of salt. Sizzle over a low-medium heat for a final 2-3 minutes. Drizzle on top of the soup to serve.