Carrot soup with tahini and rosemary

Name: Carrot soup with tahini and rosemary
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 large onion; 1 teaspoon sweet paprika; 2 cloves garlic; 500g carrot; 1 400g tin of chopped tomato; 1 lemon zest and juice; 1 litre hot vegetable stock; 1x 400g tin of chickpeas; 1 sprig rosemary; 1.5 tablespoons sherry vinegar; 4 tablespoons tahini