Preheat the oven to 425°F. Wash, rinse, and pat the chickpeas dry with a paper towel. To a large bowl, add the chickpeas, cauliflower, carrots, 1 tablespoon of curry powder, ½ teaspoon turmeric, ½ teaspoon salt, and 2 tablespoons oil. Transfer to a sheet pan and bake until slightly golden and tender.

Meanwhile, heat 1 Tablespoon of oil in a large heavy-duty pot. Add the onions and cook for 3-4 minutes or until the edges turn golden. Add the garlic, and ginger, then sauté for 30 seconds, then stir in the remaining curry powder, turmeric, and salt and sauté for 30 seconds. Pour in the chicken stock. Add about ½ the roasted vegetables to the soup and bring to a boil then simmer for 5 minutes or until vegetables are softened.

Blend the soup using an immersion blender until creamy. Pour in the heavy cream and add the remaining veggies to the soup. Sometimes I like to save some veggies for garnish. Stir the soup and bring to a gentle simmer then turn off the heat.

Taste and adjust seasonings. Serve with lemon wedges and garnish with the reserved roasted veggies and chopped cilantro.