Preheat oven to 400 degrees. Toss carrots in a few tablespoons of olive oil, add a pinch of sea salt and place on a baking sheet lined with parchment paper. Cook for 20 minutes or until carrots are tender.

Meanwhile, add a few gluggs of olive oil to a small sauce pan. Over medium-low heat, sauté onion and garlic until onions start to caramelize. Add lime juice, paprika, cumin, red pepper flakes, salt and pepper and saute until fragrant.

In a food processor, add roasted carrots, onion/garlic mixture, vegetable broth and tahini. Blend until well pureed. I used a vitamix and blended on the “hot soup” setting.

Return to a soup pot to warm.

For Spicy Chickpeas:

Heat olive oil in a skillet over medium heat.

Add chickpeas, paprika and sea salt.

Cook until chickpeas start to become crispy, about 5 minutes.

Garnish soup with a generous helping of spicy chickpeas, pinch of sea salt and a drizzle of toasted sesame seed oil.

Enjoy :)