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Preheat your oven to 400°F.
Peel and chop 2lbs carrots. Roughly chop 1 large yellow onion. Add to a lined sheet pan with 8-10 garlic cloves.
Drizzle with 1 tbsp olive oil and season with 2 tsp curry powder, 1 tbsp smoked paprika, a couple generous pinches of salt, and cracked black pepper.
Roast for 45–50 mins until everything is roasted.
Transfer the roasted carrots, onion, and garlic to a blender or large pot.
Add 4 cups bone broth, 2 servings cottage cheese (or 1 block of soft tofu), 1 tbsp fresh grated ginger, the juice of half a lemon, and some chili flakes for a little heat. Add ¼ cup of chickpeas.
Blend until creamy and smooth. Taste and adjust with more salt, curry powder, lemon juice or bone broth as needed to thin it out.
Pour into bowls and top with freshly grated parmesan, some fresh herbs, a squeeze of lemon juice, and chili flakes.