Spiced Garnet Sweet Potato Soup
[Vegan]

To Make the Chickpea Croutons:

1. Preheat the oven to 400°F. Mix the avocado oil and spices in a small bowl. After rinsing and draining the chickpeas, place them onto a clean kitchen towel and rub dry.
2. Pick out the chickpeas, leaving behind any of the skins that have come off and transfer them to the bowl with the spices.
3. 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 approximately 50 minutes, until crispy and crunchy.
4. 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:

1. Heat the olive oil in a large soup pot. Add the onion and shallot. Sauté over medium heat, stirring occasionally, until translucent, about 7-8 minutes.
2. Add the garlic, ground coriander (use a coffee grinder to grind whole seeds), salt, and pepper, and mix until fragrant, 1-2 minutes.Stir in the sweet potatoes and sauté for another 2-3 minutes.
3.  Meanwhile, strain the soaked cashews and place into a high-speed blender. Add 2 cups of broth and blend on high until completely smooth. This is your extra smooth, savory cashew cream.
4. 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.
5.  Remove from the heat and purée the soup with an immersion blender. Add the agave nectar, lemon juice, cayenne, and additional salt and pepper to taste. Return to heat and warm. When ready to serve, garnish the soup with a handful of chickpea croutons, fresh cilantro, and a drizzle of olive or avocado oil.