Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 3-4 minutes.

Add minced garlic, turmeric, ginger, cumin, and black pepper. Stir for 1-2 minutes until fragrant.

Pour in the chicken broth and coconut milk, stirring to combine.

Add sliced carrots and cauliflower florets to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender.

Stir in the shredded chicken and baby spinach. Cook for an additional 5 minutes, until the spinach is wilted and the chicken is heated through.

Add salt to taste and stir in the lemon juice for a bright, fresh flavor.

Serve warm and garnish with chopped parsley, if desired.