In a medium pot, heat the oil and add the onion and the garlic. Add the salt and saute them for a couple of minutes.
Add the spelt flour and wait until the flour turns golden brown and add about half a cup of water. Stir it until nice and smooth.
Add the sliced carrots, the bouillon powder, and white pepper and cover it for 4 to 5 minutes.
Add the cauliflower and add the 4 cups of water. Cover it and cook it until the veggies are tender.
In one cup of sour cream add about a cup of hot broth. Stir it together until smooth and add slowly to the soup. This step is important to make sure the could sour cream not getting lumpy in the hot soup.