Add the olive oil to a large stock pot over medium heat
Dice the onion and add to the oil when hot and cook for 2-3 minutes
Add the ginger, garlic, and spices and cook for 1 minute until fragrant
Add the carrot rounds and cook for another minute to coat them in the spices
Add the veggie stock, bring to a boil, then reduce heat to low and cook until carrots are softened, about 15-20 minutes
Add the soup to a high speed blender or blend with an immersion blender until smooth and creamy
Return to low heat and add coconut milk and juice of one lime. If you want a thinner consistency, you can water it down with 1/4 cup of veggie stock or water at a time. I just used water and it came out great.
Taste and add anything else to taste (s&p, lime juice, etc.) Top with crunchy chickpeas (recipe below)
While the soup is simmering and the carrots are softening, combine all ingredients on a baking sheet and roast in the oven on the top rack at 425 degrees for about 25 minutes until crunchy.