Preheat your oven to 425 degrees F. Line a large baking sheet with foil. In a medium bowl, toss the garbanzo beans with the olive oil, curry powder, paprika, salt, black pepper. Pour the beans onto the prepared baking sheet. Place it in the oven and roast for 25-30 minutes or until brown and crispy. Remove from heat and set aside to cool completely. Store in an airtight container for about a week.
Add the olive oil for the soup to a large dutch oven set over medium heat. Add the onion, peppers, and carrots. Cook for about 10 minutes, or until tender. Season with salt and black pepper. Add the garlic and curry paste. Stir and cook for an additional 2 minutes.
Pour in the vegetable stock. Bring the soup to a simmer and then reduce the heat to low. Cook for 10 minutes, and then add the corn kernels, cherry tomatoes and cayenne pepper. Stir to combine and cook for an additional 5 minutes. Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. This may take a few minutes to get a smooth consistency. Alternatively, if you do not have an immersion blender, very carefully transfer the soup to a regular blender in batches. Have a bowl ready, and blend in batches. Pour the batches into the bowl and then once all of the soup has been added, pour it back into the pot.
Place the pot back over medium-low heat. Stir in the coconut milk and cook for about 5 minutes or until warmed through. If the soup is too thick for your liking, you may add more vegetable stock at this point. Make sure to cook for an additional 5-10 minutes after you add the stock if you decide to go this route.
Serve the summer corn and carrot soup topped with micro greens, roasted pepitas and roasted chickpeas. Add a drizzle of coconut milk if desired. Enjoy this soup served warm or chilled!