Preheat oven to 400F.
In a bowl toss together the chickpeas, cumin, chili powder, salt, and olive oil. Place on a lined baking tray and bake in the oven for 35 minutes. Mix chickpeas once halfway through to ensure they cook evenly. Chickpeas should be nice and crispy when done.
For the soup heat the olive oil up in a large pot over medium-high heat. Add in the onion and saute for 5 minutes, until they start to become translucent. Add in the garlic and cook for 1 additional minute until nice and fragrant.
Next add in the carrots, turmeric, ginger, salt, cayenne powder, vegetable broth, and almond milk.
Bring the soup to a boil and reduce heat to a light simmer. Cover and cook for 30 minutes, mixing every once in a while. Ensure soup is only at a light simmer as you want the flavours to infuse together.
Remove soup from heat and place into a high-speed blender. Blend on high until the soup is completely liquified. Do this in stages if necessary and be very careful. This heat causes the lid to suction to the blender, so be careful when removing. Pour the soup back into the pot and cover to stay warm.
To make the cashew cream sauce, drain the cashews that have been soaking overnight. In a blender add the cashews, water, garlic powder, onion powder, and salt. Blend on high until completely smooth.
To serve, ladle some soup into a bowl. With a spoon drizzle on some of the cashew cream sauce and top with a handful of chickpeas.
Serve and enjoy!