For the Roasted Chickpeas:

• 15 ounces chickpeas (about 1½–2 cups): I use canned chickpeas for convenience, but you can cook dried ones if you prefer. These add protein and a satisfying crunch to the soup.
• 1 tablespoon olive oil: This helps the spices stick to the chickpeas and aids in crisping them up.
• 1 teaspoon cumin: Adds a warm, earthy flavor that pairs beautifully with carrots.
• ¼ teaspoon smoked paprika: This gives a subtle smokiness that complements the sweetness of the carrots.
• Salt and pepper to taste: I usually use about ¼ teaspoon of each.

For the Soup:

• 1 tablespoon olive oil: Used for sautéing the onions and building flavor.
• 1 small yellow onion (about 1 cup, chopped): Provides a sweet foundation for the soup.
• 2 cloves minced garlic: Fresh garlic adds depth and complexity.
• 1½ teaspoons ground turmeric: This adds a golden color and earthy flavor, plus anti-inflammatory benefits.
• 1 teaspoon ground ginger: I use ground ginger for convenience, but fresh works too (use 1 tablespoon grated).
• ½ teaspoon salt (plus more to taste): Salt enhances all the flavors in the soup.
• Pinch red pepper flakes (optional): Adds a gentle heat that warms you from the inside.
• 1¾ pounds carrots (about 6 cups, peeled and sliced): The star ingredient! Look for bright orange carrots for best color and flavor.
• 4 cups vegetable broth: I prefer vegetable broth to keep it plant-based, but chicken works too if you’re not vegan.
• ½ cup full-fat canned coconut milk: This creates the creamy texture and adds richness. Don’t substitute light coconut milk – it won’t be as luxurious.
• Fresh parsley, chopped, for topping (optional): Adds a fresh, bright contrast to the rich soup.