Soak the chickpeas for 8hrs or overnight. After that boil them in the pressure cooker for 3 whiles. Then separate the chickpeas from the water and keep them in separate bowls.
Wash and peel the carrots. Then cut them into big pieces. Chop the ginger, garlic and green chilis, and keep them separately.
Preparation:
Firstly, melt the butter in and add cinnamon to the pan and saute it for few secs. After that add the finely chopped ginger to the pan.
Saute the ginger and add the boiled chickpeas and carrot to the pan and add salt. Mix them together.
Fry them for 1 min and add water to the pan and cover the lid and cook them until the carrots become soft. Then turn off the stove and let them cool down.
Then transfer this mixture to the blender and make it a fine paste. Add water if it is required to make a fine paste.
Now melt the butter in the pan and add chopped ginger, garlic and green chilis to the pan. Saute them.
After that add the carrot puree to the pan and mix well along with the other ingredients in the pan.
Then add water( chickpeas boiled water) to the soup and boil the carrot soup until it gets thickens or until the required consistency.
Adjust the seasoning and add chopped coriander leaves to the soup and boil it again for 1min. Finally, add the lemon juice and give it a stir.