Chickpeas rinsed. If you cook the chickpeas yourself, then take 200 g. (Also instead of chickpeas, you can use white beans, but then fry in a pan it is not necessary - whole beans is in soup!) Half of the chickpeas to put in a refractory form or on a small baking tray covered with baking paper. Sprinkle with paprika, sea salt and put in a preheated 200°C oven for 30 minutes, stirring occasionally.

Scrape the carrots and cut into slices. To place them in a bowl, add the olive oil, herbes de Provence, and garlic cloves. Mix well so spices are distributed across the carrot.

Put the carrot in shape, covered with foil, and spread evenly. Bake in the oven at 200°C until done, about 25-30 minutes.

When the carrot is ready, the remaining chickpeas to put in the bowl of a blender.

Add the roasted carrots, season with salt and pepper to taste, add the tomato paste and spices (curry, turmeric). Pour desired amount of boiling water and whisk everything until puréed!

The thickness of the soup can be adjusted at will! The finished soup is still warm and serve.