Heat the coconut oil in a large pot on medium to high heat. Add the onion and sauté for 3 – 5 minutes, until translucent.
Add the garlic and sauté for another 2 minutes.
Add all 5 spices and cook until fragrant, 1 – 2 minutes, always stirring so they don’t burn.
Add the carrots and stir well, make sure they get coated in the oily spice mix. Keep stirring for another minute.
Add tomato purée, tomatoes, peanut butter and water. Stir a little bit until everything is combined and the peanut butter has dissolved.
Bring the soup to a boil and reduce the heat. Let simmer for about 15 – 20 minutes, the carrots should be tender by now.
Place two cups of chunky soup in a high-speed blender and blend until smooth and creamy.
Pour the blended mixture back into the pot.
Now add chickpeas, salt (adjust the amount to your liking, if the chickpeas or the peanut butter are salted, you’ll probably need less) and coconut aminos. Cook for another 3 minutes, until the chickpeas are warm.
Serve hot and top with toasted peanuts, chopped parsley leaves and more chili flakes.
Enjoy this hearty soup!