Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder and cinnamon and cook a few minutes more.
Add the cauliflower, apple, chicken stock, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the cauliflower is tender.
Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches.
Stir in the honey and heavy cream. Bring the soup to a simmer, and then taste and adjust seasoning with salt, pepper and more honey. (For a sweeter soup, you’ll need 2-3 tablespoons more honey). Keep the soup warm while you prepare the garnish.
For the Curried Apples garnish, toss the diced apples with the curry powder. Ladle the soup into shallow bowls and top with a spoonful of curried apples.