2 (15-ounce) cans chickpeas, drained and rinsed

1 medium head of cauliflower, cut into small florets (about 1¾ pounds)

3 large carrots, peeled and sliced into ½-inch rounds

3 tablespoons yellow curry powder

1 teaspoon ground turmeric

1½ teaspoons sea salt

¼ teaspoon cayenne pepper (optional)

4 tablespoons extra-virgin olive oil, divided

1 small yellow onion, chopped

1 tablespoon fresh ginger, grated

4 garlic cloves, minced

4 cups vegetable or chicken stock

1 (13.5-ounce) can full-fat coconut milk, shaken

1 teaspoon sugar

2 tablespoons fresh lemon juice

Minced fresh cilantro, for garnish

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Preheat oven to 425°F. Pat chickpeas dry and spread them with cauliflower and carrots on a rimmed baking sheet.
In a small bowl, mix 1 tablespoon curry powder, ½ teaspoon turmeric, ½ teaspoon salt, and ⅛ teaspoon cayenne (if using). Drizzle 3 tablespoons olive oil over the veggies and toss with the spice mix. Roast for 20 minutes until tender and golden.
In a large stockpot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook for 4 minutes. Add garlic and ginger, cooking for 1 more minute.
Add remaining 2 tablespoons curry powder, ½ teaspoon turmeric, ½ teaspoon salt, and ⅛ teaspoon cayenne. Stir to coat.
Pour in stock, coconut milk, sugar, and lemon juice. Stir until combined and heated through.
Add half the roasted vegetables and chickpeas. Blend with an immersion blender (or in a blender, then return to pot) until smooth.
Stir in remaining roasted vegetables and chickpeas. Simmer until heated through.
Serve hot, garnished with fresh cilantro.

For extra depth, don’t skip roasting the vegetables and chickpeas—it enhances flavor dramatically.
The soup thickens as it sits and tastes even better the next day.
This recipe freezes well for up to 3 months. Cool before storing in freezer-safe containers.
Customize spice levels by adjusting the cayenne or curry powder.