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In a small pan or skillet, dry toast the cumin seeds until fragrant and golden brown. Remove from the pan and grind in a spice grinder until a powder forms, set aside.
In a pot over medium heat, add the olive oil and saute the onion, salting as you go, until translucent, around 5 minutes. Add the minced garlic, ginger, and cumin and saute another two minutes.
Add the carrots, chicken stock and season all over. Bring up to a simmer and simmer for 20 minutes until the carrots are tender.
While the soup is simmering, make the crispy chickpeas. Drain the chickpeas and dry. Coat in a little bit of olive oil and salt. You can either air fry them at 400F until crispy, around 10-15 minutes.
Check the carrots for fork tenderness, once they are very soft they are ready to be blended. Puree the soup in batches, or use an immersion blender to blend until smooth. Add back to the pot and whisk in fresh lemon juice, coconut cream and adjust seasoning accordingly.
Serve topped with crispy chickpeas.