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Prepare Vegetables
Dice carrots, potatoes, onion, garlic, and ginger. Drain and rinse chickpeas.
Cook Soup
Sauté carrots, potatoes, chickpeas, and onion until onion is translucent.
Add garlic and ginger; sauté 1 minute.
Add cayenne pepper, curry powder, and ground coriander; roast briefly.
Add 200ml coconut milk and water to cover vegetables.
Bring to a boil, cover, and simmer 15 minutes, or until vegetables are tender.
Squeeze juice from ½ lemon.
Puree soup until smooth.
Season with salt, pepper, and lemon juice.
Serve
Serve soup garnished with remaining coconut milk and cayenne pepper or paprika. Serve with bread.