Add the carrots and 2 cups of broth to a sauce pot and bring to a boil. Reduce the heat and let simmer for 6-8 minutes until carrots are fork tender. Transfer to a blender, add the curry powder, and salt, blend until smooth and creamy.

Heat a large non-stick skillet over medium heat. Add the onion and saute for 4 minutes until the onion is translucent. Add 2 tablespoons of water or vegetable broth as needed to prevent onion from sticking to the skillet. Add garlic and ginger, and saute one additional minute until fragrant.

Add the potatoes and the remaining 1 ½ cups broth, cover and bring to a boil, reduce to a simmer and let cook for 4 minutes. Add the cauliflower, stir to combine, cover and cook another 4 minutes until the potatoes are fork tender.

Add the broccoli, tomatoes, chickpeas, peas, and carrot mixture, mix to combine everything and let cook for 4-6 minutes until broccoli is tender and everything is heated through. Add the spinach and stir until the spinach is wilted and mixed in with everything. Season with more curry powder and salt to taste.

Serve hot garnished with cilantro over brown rice, if using.