1

Warm a thin layer of oil in a pan over medium heat.

2

Dice the onion and sauté in the pan for a few minutes until soft.

3

While the onion sautés, mince the garlic and slice the chili into rings.

4

Incorporate the garlic and chili to the pan, sautéing until fragrant and translucent, about 2-3 minutes.

5

Stir in the thyme briefly to release its aroma.

6

Peel and slice the carrot into rings, then add to the pan.

7

Deseed the paprika and add to the pan.

8

Drain and rinse the chickpeas before adding to the pan.

9

In a separate bowl, crush the peeled tomatoes, then transfer to the pan.

10

Pour in 500 milliliters of hot water along with a bouillon cube, stirring to combine.

11

Allow the mixture to simmer for at least 15 minutes.

12

For the pesto dressing, whisk together 1 tablespoon of pesto, 1 tablespoon of oil, and juice from half a lemon until it forms a smooth sauce.

13

Using a hand mixer or blender, purée the soup to your preferred consistency.

14

Serve hot in bowls, drizzled with the pesto dressing and a dollop of cream.