First, roast the chickpeas. Preheat your oven to 400F. Toss the chickpeas in the oil, cumin, chili, and paprika. Spread them onto a parchment-lined baking sheet, and season generously with salt and pepper. Roast the chickpeas for 35 minutes, or until they're quite golden brown and a little crispy. Give them a stir a few times during roasting to prevent sticking. Chickpeas can be stored in an airtight container for up to one week.

To make the soup, heat the olive oil a large Dutch oven or heavy bottomed pot over medium high heat. Add the onions. Cook, stirring frequently, for 5-7 minutes, or until the onions are clear and soft. Add a few tablespoons of water as you go along to prevent the onions from sticking. Add the garlic, turmeric root, and ginger, and cook for another two minutes, or until everything is very fragrant.

Add the ginger, cinnamon, salt, pepper flakes, carrots, and vegetable broth. Bring the broth to a boil. Reduce heat to a simmer and cover the pot.

Simmer the soup for 30 minutes, or until the carrots are totally tender. When the soup is ready, transfer it to a blender (in batches, if necessary), and blend carefully until it's totally smooth (stand back from the blender, as hot soups tend to spatter). Alternately, you can use an immersion blender to blend the soup till smooth. If the soup is too thick for your liking, add another 1/2-3/4 cup broth.

Stir in the cashew cream or coconut milk. Check the soup for seasoning, and season to taste with salt and more pepper, if desired. Serve, topping each bowl with about a 1/3 cup roasted chickpeas. Soup will keep in an airtight container in the fridge for up to four days, and it can be frozen for up to a month.