Drain and rinse the chickpeas that have been soaked overnight, put aside.
Heat oil in a large pot, add onion and sauté for 3-4 minutes, add garlic and carrots and cook for a further 3-4 minutes stirring frequently.
Stir in chickpeas, stock and water. Cover with a lid and bring to the boil.
Partially remove lid, reduce heat and simmer for 45 minutes until chickpeas and carrots are tender.
With a stick blender or food processor, blend soup until smooth and stir through cream. Season with salt and pepper to taste.
Serve with a dollop of cream.
Use light sour cream in place of thickened cream and top with croutons if desired.