Heat the olive oil in a Dutch oven over medium heat until shimmering. Add the onion, garlic, and carrots and sauté for 6-8 minutes, stirring often, until softened and fragrant.

Add the chickpeas, vegetable broth, and dried oregano to the pot and stir to combine. Bring to a simmer over medium-high heat, then reduce to a gentle simmer for 20 minutes, until the vegetables are tender and the broth looks lightly golden.

Scoop out about half the soup and blend until smooth, then return it to the pot. Stir until the mixture is evenly creamy but still has some whole chickpeas for texture.

Turn off the heat and stir in the fresh lemon juice right before serving. Taste and adjust seasoning if needed, then keep warm so the citrus stays bright.

Ladle the soup into bowls and top with fresh dill. Finish with a drizzle of olive oil so the surface glistens.