Rooibos carrot soup

• 4 cups carrots, washed and diced
• Olive oil to roast
• 1 tsp ground cumin
• 1-2 garlic flakes or garlic paste
• Salt and pepper to taste
• 1 cup canned or dry chickpeas
• 3 cups strongly brewed rooibos tea
• 1 chicken or vegetable stock cube
• 1-2 cups water if needed
• 1/3 cup grated Parmesan
• Salt and pepper to taste

Toppings

• 1/3 cup toasted seeds or toasted sorghum grains
• Toasted carrot slivers to serve
• Drizzle of olive oil to serve
• Parmesan savings to serve
• Fresh herbs