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Chop carrots into 2cm chunks. Place into a pot of water (enough to cover the carrots) and bring to a boil. Reduce heat to medium and cook 15 minutes, or until tender. Remove from heat and drain.
Blend cooked carrots, coconut milk, vegetable broth, salt and pepper until smooth. Set aside.
Place vermicelli noodles in a bowl and pour over hot water.
Allow to sit for 5 minutes and drain. Set aside.
Finely dice the onion and garlic and drain the chickpeas. Heat olive oil in a pan over medium to high heat. Add the onion and saute for 2-3 minutes. Add the garlic, red curry paste and chickpeas and sauté for a further 1-2 minutes.
Mix in the carrot blend and vermicelli noodles. Reduce heat to low to medium and allow to cook for 5 - 10 minutes, stirring.