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Heat 2 tbsps. olive oil in a large dutch oven or pot over medium heat.
Add the garlic and sauté for 1 minute. Add the garlic, carrots and fresh ginger and continue to sauté for 2 minutes.
Add in the turmeric, paprika, and a dash of salt and pepper. Stir for another minute until the spices are fragrant.
Add in the cauliflower and sauté for about 8 minutes.
Pour in 4 cups broth and simmer until the cauilflower is soft. Add in the chickpeas and simmer for another 2 minutes.
Working in batches puree the soup in a blender or you can use a handheld blender to blend the soup into a creamy consistency.
Pour the soup back into the pot and stir in the lemon juice. If you think the soup is too thick you can add in additional broth and simmer until warmed through.
Serve the soup with fresh parsley, crispy chickpeas and crushed red pepper.
Store the leftovers in an airtight container in the fridge for up to 4 days.