Heat olive oil in a large pot over medium heat. Add leeks or onions and carrots. Cook until softened, about 5–7 minutes.

Stir in the minced garlic and cook for 1 more minute until fragrant.

Sprinkle in turmeric, salt, and pepper. Mix well to coat the vegetables evenly.

Add chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.

For a creamier texture, blend half the soup using an immersion blender or regular blender. Return it to the pot.

Stir in lemon juice and fresh dill. Adjust salt and pepper to taste. Serve warm.