Creamy Tomato Hummus Soup

1. Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sauté chopped onion, celery, and halved baby carrots for about 5 minutes. Add minced garlic and grated ginger; cook for an additional 3 minutes until fragrant.
2. Combine and Simmer: Pour in vegetable broth, whole tomatoes, hummus, coconut milk, salt, turmeric, paprika, and thyme. Mix well and bring to a boil. Reduce heat, cover, and simmer for about 20 to 30 minutes.
3. Prepare the Spiced Chickpeas: Drain and rinse chickpeas; pat dry with paper towels. Drizzle olive oil over chickpeas and add cumin, chili powder, paprika, and salt; toss until coated. Spread on a prepared baking sheet and roast in the oven at 200°C for 25 to 30 minutes, shaking the pan halfway through.
4. Blend the Soup: After simmering, transfer soup to a blender or food processor (in batches if necessary) and blend until smooth. Adjust seasonings as needed.
5. Serve: Pour soup into bowls and top with crunchy chickpeas. Serve and enjoy!

Enjoy your Creamy Tomato Hummus Soup!