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1
Put the peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat.
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2
Stir and roast until the spices emit a roasted aroma and some turn a shade darker.
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3
Empty into a plate to cool, then grind in a clean coffee grinder or other spice grinder.
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4
(It is a good idea to sift the ground spices through a fine sieve, stirring them about with a spoon as they pass slowly through the mesh.
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5
This is not absolutely necessary, but it makes for a finer soup.)
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6
Add the turmeric and cayenne to the spice mixture.
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7
Put the chickpea flour in a bowl.
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8
Slowly add 2 tablespoons of the stock, mixing as you go.
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9
Add another 4 cups of stock and mix.
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10
Combine the chickpea flour mixture, spices, all the vegetables, the curry leaves, garlic, onion, and ginger in a large pan and bring to a boil.
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11
Cover, turn the heat down to low, and simmer for about 50 minutes, or until all the vegetables are tender.
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12
Blend the soup in a blender in several batches, if necessary, and then press through a coarse sieve.
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13
Return the soup to the soup pan, add the coconut milk and salt, and bring to a simmer.
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14
Simmer gently for 2 to 3 minutes to blend the flavors; thin out with more stock, as needed.
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15
Serve hot with lime wedges.
