In a large soup pot, heat the coconut oil and add the carrots, celery, and onions. Cook the vegetables over medium-high heat, stirring occasionally, for about 10 minutes or until they start to become tender.
Add the chickpeas, and continue cooking until the peas are heated and start to become aromatic. Increase the heat and add the reserved chickpea liquid, vegetable broth, and 4 cloves of coarsely chopped garlic.
Bring to a boil, lower to simmer, and cook for about 30 minutes.
Remove from heat, add the basil, almond milk, sunflower seed butter, lemon juice, and lemon zest. Add the optional chopped garlic if you like extra garlic flavor. Add bits as you go if you want.At this point you can puree the soup right in the pot using an emersion blender, or using a Vitamix. If done in the Vitamix, you may need to do it in a few batches, and remember that the hot soup may cause combustion in the blender, so start the blender on low and then gradually increase the speed.
Once the soup is pureed, add the salt and pepper, adjusting if needed to personal taste.Serve immediately, garnished with diced roasted peppers or pimentos, fresh basil, leaves, and even a drizzle of extra virgin olive oil if desired.
Add more nutrient density by stirring in some jullienned kale or spinach just before serving. And, yes of course, crumble some pita chips on top if you want!