Heat olive oil in a large pot over medium heat.

Add diced onion and sauté for 3-4 minutes until softened.

Stir in minced garlic and cook for 1 minute until fragrant.

Add cauliflower florets, sliced carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally.

Pour in the chicken broth and bring the mixture to a boil.

Reduce the heat to a simmer and add turmeric, ginger, smoked paprika, black pepper, sea salt, and cayenne pepper (if using). Stir well to combine.

Allow the soup to simmer for 15-20 minutes, or until the vegetables are tender.

Add the cooked shredded chicken to the pot and stir to combine.

Pour in the coconut milk and simmer for another 5 minutes to fully incorporate the flavors.

Taste and adjust seasoning, adding more salt or spices if needed.

Remove the soup from heat and stir in fresh lemon juice (if using) for a touch of brightness.

Ladle the soup into bowls and garnish with fresh parsley. Serve warm.