Heat oven to 400F. Line a large rimmed baking sheet with aluminum foil. In a medium bowl, toss chickpeas with olive oil, cumin, smoked paprika, salt and pepper. Spread in one even layer on foil-lined baking sheet. Bake 25-30 minutes, stirring once or twice during baking, until chickpeas are crispy and golden brown. Set aside to cool.

Meanwhile, in a large heavy-bottomed pot or Dutch oven over medium-high heat, heat olive oil. Add onions and cook, stirring often, 5-7 minutes until onions are soft, translucent and golden brown on the edges. Add garlic, turmeric, ginger, salt and red pepper flakes (if desired). Stir 1-2 minutes until fragrant, then stir in carrots and broth, using a wooden spoon to scrape up any bits of onion/spices from bottom of pot.

Bring mixture to a boil, then lower heat to a simmer. Cover pot and cook, stirring occasionally, 25-30 minutes, until carrots are tender. Blend the soup -- in batches in a blender, or with an immersion blender -- until completely smooth. Stir in coconut milk, and more salt as needed.

Top serving bowls of soup with roasted chickpeas and chopped fresh parsley (if desired).