In a large pot over medium heat, add chickpeas, turnips, oregano, garlic, thyme, turmeric, curry powder and water and bring to a boil. Lower heat and simmer for 15 minutes, or until turnips are tender.
Discard the thyme sprigs and transfer half of the soup to a blender. Blend until smooth and pour the soup back to the pot.
Stir in lemon juice and olive oil and season with salt and pepper.
Serve topped with parsley.
This chickpea, turnip and lemon soup will keep refrigerated for 3-4 days.