Preheat oven to 400˚F. Place the carrots in a large roasting pan and toss with 2 tablespoons of the olive oil and a sprinkle of salt. Roast for 25 minutes, stirring once midway through cooking. Leave the oven on when you take the carrots out.

In a large pot over a medium flame, heat 1 tablespoon of the olive oil. Add the onion and sauté 2-3 minutes. Stir in the garlic, coriander, and crushed red pepper, and sauté stirring, until fragrant. Add the roasted carrots, and pour in the broth. Bring to a boil, then lower the heat and simmer for 10 minutes.

Place the chickpeas in the roasting pan from the carrots. Coat the chickpeas with the last tablespoon of olive oil, then stir in the cumin, paprika, and a pinch of salt. Roast 15 minutes, then set aside to cool.

In batches if necessary, transfer the soup to a blender or food processor and purée until smooth. Blend in the lemon juice and tahini. If the soup is too thick, add a splash or two more of broth, and purée until the consistency is to your liking.

Ladle the soup into bowls, and top each serving with a dollop of yogurt and some roasted chickpeas. Enjoy while hot.