Carrot Ginger Soup with Crispy Chickpeas - Petite Panini

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 500 g carrots, peeled and sliced
• 750 ml vegetable broth
• 200 ml coconut milk
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• Salt, to taste
• Black pepper, to taste
• 1 tbsp lemon juice
• 1 can (400 g) chickpeas, drained and rinsed
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• Pinch of cayenne pepper