Method

1. 1

   Heat the olive oil in a large pot over medium heat. Add the cumin and toast for 30 seconds, stirring, until fragrant.

   1 minMedium heat
2. 2

   Add the onion, carrots, ginger, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the onion begins to soften.

   5 minMedium heat
3. 3

   Stir in the chickpeas and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the carrots are very tender.

   20 minLow simmer
4. 4

   Blend the soup with an immersion blender until smooth, or blend in batches in a countertop blender. Return it to the pot if needed and warm gently.

   3 minLow heat
5. 5

   Ladle into bowls and top with the yogurt. Squeeze lemon over each serving.

   1 min

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