Cabbage Soup With Cauliflower, Chickpeas, and Coconut Milk

Ingrédients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion (8 ounces ; 227 g)
• 2 medium carrots , peeled and thinly sliced
• 4 medium cloves garlic , minced
• 1 piece fresh ginger , peeled and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 1/2 head green cabbage , cut into 3/4-inch pieces
• 8 cups homemade chicken stock or store-bought low-sodium chicken broth or vegetable broth (see notes)
• 1 can chickpeas , rinsed and drained
• 1 can diced tomatoes
• 10 ounces cauliflower, cut into 1-inch florets (from 1 medium head)
• 1 tablespoon Diamond Crystal kosher salt ; for table salt, use half as much by volume or the same weight
• 1 can unsweetened full-fat coconut milk , shaken well before use
• Chopped fresh cilantro leaves and tender stems, for serving
• Lime wedges , for serving