Preheat your oven to 425°F (220°C).

Pat the chickpeas dry and chop the cauliflower into florets. Slice the carrots and combine all on a sheet pan. Drizzle with olive oil and toss with yellow curry powder, turmeric, and salt.

Roast the vegetables in the preheated oven for about 20 minutes until tender and slightly browned.

In a large stockpot, heat a tablespoon of olive oil over medium heat. Add diced onion and sauté until softened. Stir in minced ginger and garlic, cooking until fragrant.

Add the remaining spices, vegetable stock, coconut milk, sugar, and lemon juice to the pot. Stir well and bring to a gentle simmer.

After simmering for about 5 minutes, incorporate half of the roasted vegetables and chickpeas into the pot. Blend until smooth and creamy.

Stir the remaining roasted vegetables into the blended soup and heat gently for a couple of minutes before serving hot, garnished with cilantro.