In a soup-appropriate pan, heat a thin layer of neutral oil over medium heat.

Add the thinly sliced onions to the hot oil and allow them to caramelize.

While the onions are caramelizing, chop the garlic (no need to finely mince as you'll be blending later) and add it to the onions. Sauté until fragrant.

Add the garam masala and ground cinnamon to the pan, toasting the spices for 30 seconds to a few minutes, until their oils become aromatic.

Peel and slice the carrots into even pieces and add them to the pan.

Drain the chickpeas and add them to the pan with the carrots.

Sauté the carrots and chickpeas for a few minutes.

Pour in the water and crumble the vegetable bouillon cube into the pan. Simmer for 30 minutes.

After simmering, transfer the soup to a high-power blender for a smooth consistency.

Return the smooth soup base to the pan and add the coconut cream, fresh parsley, lemon juice, and salt. Gently mix the coconut cream for a two-tone effect.

Bake the Davai Dumplings until golden and hot.

Serve the creamy soup in bowls, topping it with a few dumplings and garnishing with extra parsley. Enjoy!