In a large heavy pot, heat oil on medium heat. Add carrots and cook for about 2 minutes.
Add bell pepper, onion, garlic and ginger. Stir and cook for 1 minute.
Add curry paste, chickpeas and broth. Stir and bring to a simmer.
Pour coconut milk into the pot and cook for an additional 2-3 minutes on a medium simmer until vegetables are softened but not mushy.
Add rice noodles and cook until softened, stirring so they break up in the liquid. Squeeze half a lime into the soup then season with salt and pepper to taste.
Remove from heat, garnish with cilantro and lime wedges and serve immediately.