Pre-heat the oven to 400 degrees.
In a large bowl, combine the beets and carrots. Drizzle with oil, toss and sprinkle the seasoning over top. Toss again.
Lay flat on a baking tray lined with foil.
Toss the chickpeas in the oil and salt and lay on the baking tray also (or on separate trays).
Place in the oven. Cook for 15 minutes, flip the veggies and roll the chickpeas and cook another 15 minutes.
Once finished, remove the veggies from the tray but allow the chickpeas to cool on the tray in the oven (ensuring they’re hard and crispy but not burnt).
To make the soup
In a large pot, heat the oil over medium to high.
Add in the onion and ginger and sauté for 3-4 minutes or until onion is soft.
Add in the roasted veggies and let cook together a few minutes to infuse flavors.
Add in the remaining ingredients and bring to a boil.
Reduce heat and let simmer for fifteen minutes.
Very carefully, scoop the soup into a powerful blender and blend until no lumps remain (or desired consistency).
Return to the pot.
Divide into four bowls and top with the roasted chickpeas.