Start the soup: Set a large soup pot on the stove over medium heat.

Add the olive oil to the pot and let it warm for about 30 seconds.

Add the chopped onion and 1/2 teaspoon of the kosher salt. Cook for 4 to 5 minutes, stirring often, until the onion is soft and starting to turn golden at the edges.

Add the grated carrots to the pot. Cook for 3 minutes, stirring, until they start to soften and look glossy.

Add the sliced garlic and dried mint to the pot. Stir for about 30 seconds, just until the garlic smells fragrant.

Pour the vegetable broth into the pot. Raise the heat to high and bring the broth to a boil.

Add the drained chickpeas to the pot. Lower the heat to medium and let the soup simmer for 5 minutes so the chickpeas heat through and the broth picks up the mint and garlic.

Warm the yogurt: Put the Greek yogurt in a medium bowl and whisk until smooth.

Ladle about 1/2 cup of the hot broth from the pot into the bowl of yogurt and whisk until smooth.

Ladle in another 1/2 cup of hot broth and whisk again. This warms the yogurt gently so it mixes into the soup without curdling.

Turn the heat under the pot down to low so the soup is only barely bubbling.

Slowly pour the warm yogurt mixture back into the pot, stirring the soup as you pour.