In a large soup pot, heat the olive oil on medium heat until shimmering. Add the onion, garlic, and salt and sauté for 6 minutes until soft.
Add the curry powder and the red pepper flakes to the veggies, and stir to combine.
Add the diced tomatoes and the vegetable stock and bring to a boil. Reduce to a simmer, and cover and cook for 10 minutes until tomatoes become soft.
Add the chickpeas and coconut milk, and bring the soup back up to a simmer. Cook for another 10 minutes.
Before serving, stir in the cashews, cilantro, lime juice and chili flakes. Add extras to garnish.
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