Heat olive oil in a large Dutch oven or large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.

Stir in garlic and ginger; cook for 1 minute.

Stir in curry powder, turmeric, cumin, coriander, chili powder, paprika, salt, and black pepper. Cook for 30 seconds to mix in the spices.

Stir in the flour and cook for 2-3 minutes to reduce raw flour taste. Add in sourdough discard if using. 3

Gradually pour in the chicken broth, stirring to combine. Bring to a simmer and cook for 5-7 minutes to allow the soup to thicken slightly.

Stir in the shredded rotisserie chicken and frozen peas.

Cut the biscuit dough into quarters. Lightly coat in flour and gently drop the pieces into the simmering soup. Cover the pot with a tight-fitting lid.

Reduce heat to low and simmer gently for 15-20 minutes. Avoid lifting the lid too often — the steam is what cooks the biscuits.

Check that the biscuits are cooked through (a skewer should come out clean). Garnish with cilantro and lemon if using and serve hot.