Preparation:

Step 1: Prepare the crispy chickpeas

Preheat your oven to 400°F (200°C). While waiting for the oven to heat, pat the chickpeas dry with a paper towel to remove any excess moisture. This helps them crisp up in the oven. In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper, ensuring they are evenly coated. Spread the chickpeas out on a baking sheet in a single layer. Bake for about 25–30 minutes, shaking the pan halfway through for even cooking. Once golden and crispy, set them aside to cool.

Step 2: Sauté the aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onions and cook for 5–7 minutes, stirring occasionally, until softened and translucent. Next, add the minced garlic and grated ginger. Cook for an additional 2–3 minutes until fragrant, being careful not to burn the garlic.

Step 3: Add the spices

To the pot, add the curry powder, ground cumin, coriander, and turmeric. Stir the spices into the onion, garlic, and ginger mixture, allowing them to toast lightly for about 1 minute. This step helps bring out the flavors of the spices and adds depth to the soup.

Step 4: Add the cauliflower and broth

Add the cauliflower florets to the pot, stirring to coat them with the spice mixture. Pour in the vegetable broth (or chicken broth if using) and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes or until the cauliflower is tender and easily pierced with a fork.

Step 5: Blend the soup

Once the cauliflower is cooked, remove the pot from the heat. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth. After blending, stir in the coconut milk for added creaminess and bring the soup back to a gentle simmer for another 5 minutes. Taste and adjust the seasoning with salt and pepper as needed.

Step 6: Serve with crispy chickpeas

Ladle the creamy cauliflower curry soup into bowls and top each serving with a generous amount of crispy chickpeas. Garnish with fresh cilantro for a pop of color and extra flavor. Enjoy!