Vegan Golden Soup

Preheat oven to 425°F (218°C). In a large bowl, combine all chickpeas (15 oz), half of the sweet potato (1 large) (cubed), and half of the cauliflower (1 head) (bite-size pieces). Drizzle with olive oil (2 tbsp) and all purpose seasoning (1 tbsp). Toss to coat well. Spread evenly onto a large baking tray.

Bake for 20-25 minutes, or until desired texture is reached. Set aside when done. Start 25m timer

In a large dutch oven or heavy-bottomed pot, heat the remaining olive oil (2 tbsp) over medium-low heat. Add the remaining sweet potato (0.5 large) (cubed), cauliflower (0.5 head) (bite-size pieces), carrots (3 medium) (chopped), onion (1 medium) (diced), raw cashews (1 cup), and garlic (3 cloves) (roughly chopped). Cook for 6-8 minutes, stirring frequently, until the onion (1 medium) softens and ingredients are fragrant. Start 8m timer

Stir in fresh ginger (1 tbsp), turmeric (1 tbsp), red curry paste (1 tbsp), salt (2 tsp), black pepper (1 tsp), cinnamon (1 tsp), and nutmeg (0.25 tsp). Cook for 1-2 minutes to toast the spices, being careful not to burn them. Add vegetable stock (4 cups). Bring to a boil, then reduce heat to a simmer, cover, and cook until ingredients are easily pierced with a fork (approximately 10-15 minutes). Start 15m timer

In batches, transfer the soup mixture to a high-speed blender and blend until creamy. If a thinner consistency is desired, return the blended soup to the pot and add an additional 1-2 cups of water or vegetable stock. Stir in lemon juice (1 tbsp) until well combined.

Ladle the soup into bowls and top with the reserved roasted [chickpeas] and [vegetables]. Serve with toasted bread if desired.