In a large, heavy saucepan over medium heat, add coconut oil or ghee. Once hot, add onion and garlic and saute for 5-7 minutes or until softened. Add diced carrots and stir to combine.
Cook for 12 minutes then add broth, lentils, and spices/ herbs. Bring to a boil, then lower heat so soup is at a simmer and cover.
Cook over medium-low heat until carrots are tender and softened, about 15-20 minutes. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, let soup cool slightly, then add to a blender in batches and blend until smooth. Return the soup to the pot.
Serve topped with crispy chickpeas and additional sea salt if needed.