Spiced Red Yam Soup with Chickpea Croutons

To make the Chickpea Croutons: Preheat the oven to 400° F. Mix the avocado oil, paprika, garlic powder, cumin, cinnmamon, turmeric, 1/8 teaspoon cayenne, 1/4 teaspoon black pepper and 1/2 teaspoon salt in a small bowl. After rinsing and draining the chickpeas, place them onto a clean kitchen towel and rub dry. Pick out the chickpeas, leaving behind any of the skins that have come off and transfer them into the bowl with the spices. Mix well with a spoon until they are evenly coated. Spread the chickpeas on a baking sheet lined with parchment paper (optional) and bake for about 50 minutes, until crispy and crunchy. Shake the baking sheet halfway through to ensure even cooking. Take them out of the oven and set aside to cool.

To make the Soup: Heat the oil in a large soup pot. Add the onion and shallot. Saute over medium heat, stirring occasionally, until translucent, about 7 to 8 minutes. Add the garlic, ground coriander (use coffee grinder to grind whole seeds), 1-1/2 teaspoons salt and pepper to taste, and mix until fragrant, 1 to 2 minutes. Stir in the sweet potatoes and sauté another 2 to 3 minutes.

Meanwhile, strain the soaked cashews and place into a high speed blender. Add 2 cups of broth, and blend on high until completely smooth. Pour the mixture into the soup stock, add the remaining broth, and fresh water. Stir and bring to a boil. Once boiling, turn down the heat to low and let it simmer for 20 minutes, or until sweet potatoes are soft.

Purée the soup with an immersion blender. Add the honey, lemon juice, generous pinch cayenne, and additional salt and pepper to taste. Return it back to the pot and heat until warm. When ready to serve, garnish the soup with a handful of chickpea croutons, fresh cilantro, and a drizzle of olive or avocado oil.