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

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

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

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

Stir in the thyme briefly to release its aroma.

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

Deseed the paprika and add to the pan.

Drain and rinse the chickpeas before adding to the pan.

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

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

Allow the mixture to simmer for at least 15 minutes.

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.

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

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