Directions:

• 1.

  Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).

• 2.

  In a medium bowl, toss the chickpeas with the curry powder, garlic powder, onion powder, coriander, turmeric, and salt until well-coated. Transfer the chickpeas to a small baking sheet and spread in an even layer.

• 3.

  Roast for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.

• 4.

  Make the soup: Increase the oven temperature to 450˚F (220˚C).

• 5.

  Add the cauliflower florets to a medium bowl with the tablespoon of melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.

• 6.

  Roast for 25 minutes, until browned and tender.

• 7.

  Melt the remaining 2 tablespoons of coconut oil in a large pot over medium-high heat. Add the onion and jalapeño and cook until the onion begins to soften, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until toasted and fragrant.

• 8.

  Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove the pot from the heat.

• 9.

  Add the roasted cauliflower to a blender, pour in the broth, and carefully purée until smooth.

• 10.

  Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro and serve with lime wedges.

• 11.

  Enjoy!