Pressure cook chickpea, arrowroot, tomato, wine, salt, cayenne pepper, pepper powder, dried ginger powder in 6 cups of water for 10-12 whistles. Remove from heat and puree in a blender

Heat oil in a large saucepan, add bay leaf, onion, garlic, mint leaves and saute. Stir continuously for 5 minutes. Pour the pureed chickpea mixture into the saucepan and bring it to a boil. Simmer and cook for 5 more minutes. Now remove the bay leaf

To make the croutons: Toss the bread cubes in olive oil until beautifully golden

Ladle into bowls and top with Croutons and shredded carrot