Preheat your oven to 425°F (220°C) to create a warm roasting environment.

Pat your chickpeas dry and place them on a baking sheet with chopped cauliflower and diced carrots.

In a bowl, mix yellow curry powder, ground turmeric, sea salt, and optional cayenne pepper.

Roast the vegetables in the preheated oven for about 20 minutes.

In a stockpot, heat olive oil over medium heat, add onions and sauté until softened.

Stir in the remaining spices, vegetable stock, coconut milk, sugar, and lemon juice into the sautéed aromatics.

Blend half of the roasted veggies and chickpeas into the soup using an immersion blender.

Gently stir in the remaining roasted vegetables and let the soup simmer for a few minutes before serving.