Preheat oven to 200℃. Place carrot chunks in a roasting dish, coat with olive oil, ginger, chilli, salt and pepper. Roast for 40-45 minutes or until tender and skins blister. Turn two or three times to ensure an even roast.
When carrots are almost ready, bring vegetable stock to a boil.
Add cooked carrots, vegetable stock, curry powder, chickpeas and half the coconut cream to a blender and puree until smooth. Season with salt and pepper.
To make ginger garnish: heat enough cooking oil in a shallow frying pan to emerge ginger. Carefully add ginger to hot oil and sizzle for 30 seconds until dark brown and crispy. Remove with a slotted spoon and strain on a paper towel.
Serve soup with a swirl of coconut cream, topped with crispy fried ginger and a pinch of extra chilli.
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