Set a large pot over medium heat and pour in the olive oil. When it is warm, add the onions and cook for about 5 minutes, or until they are slightly translucent. Stir frequently; you don't want them to colour, just soften.
Add the garlic and cook for an additional 2 minutes. Dust the Garam Masala over the top and cook for about a minute, scraping the bottom of the pot.
Add the carrots, ginger and stock, along with 1 cup of water. Bring the soup up to a boil, stirring occasionally. Reduce heat to medium low, partially cover the pot and cook for 15 minutes.
Add the chickpeas to the soup and cook for an additional 10 minutes. Test the carrots with a fork for doneness; they should be tender. If not, cook the soup until they are fork tender, but not mushy.
Blend the soup in two batches, along with the coconut milk. Return everything to the pot and stir in the salt and the lemon juice. Taste and adjust seasoning if necessary. Serve hot.
There's no need for small dice or tidy cuts on the onions and carrots. Everything gets puréed anyway.I've made this soup both with and without the coconut milk, depending on availability. It's delicious either way.The soup freezes very well!