Heat olive oil in a large pot over medium heat.

Add diced onion, minced garlic, diced carrot, and diced celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.

Stir in turmeric powder, ground ginger, ground black pepper, and smoked paprika. Cook for 1 minute to toast the spices and release their aroma.

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

Add the shredded chicken breast and cauliflower florets to the pot. Reduce heat to a simmer and let cook for 15 minutes, until the cauliflower is tender.

Stir in the coconut milk and salt. Simmer for another 5 minutes to meld the flavors together.

Add the chopped spinach and cook for 2-3 minutes, just until wilted.

Remove the soup from heat and stir in the lemon juice to brighten the flavors.

Serve hot, garnished with fresh parsley.