Add sweet potato, cauliflower, carrots, coconut milk, curry powder and lime juice to a blender and blend on high until smooth. (You could also use an immersion blender for this.)
Transfer soup to a small pot and heat over medium heat for 4-5 minutes, until warm, stirring often.
If desired, heat chickpeas and/or shrimp on a small pan for 2-3 minutes over medium heat until warm.
Serve soup warm with chickpeas and/or shrimp on top. Garnish with cilantro.