If you'd like to make the sunchoke chip garnish, preheat your oven to 400. take your two reserved sunchokes and use a mandolin to slice them thinly (1/8 inch thick). Spread the chips on a parchment lined baking sheet and spray lightly with olive or coconut or grapeseed oil spray, if desired, and sprinkle with salt and pepper. Bake the chips for 15 minutes, or until crispy. Set them aside.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion. Sauté the onion for 5 minutes, or until it's clear and soft. Add the garlic and cook for an additional minute, or until the garlic is fragrant. Add the salt, smoked paprika, sweet paprika, and harissa to the pot, and mix the spices into the onion/garlic mixture.

Add the sunchokes and cauliflower to the pot, along with the vegetable broth and water. Raise the heat and bring the mixture to a boil. When it boils, lower it to a simmer and cover it. Simmer for 20 minutes, or until both the sunchokes and the cauliflower are tender.

Transfer half of the soup to a blender and add half of the cashews. Blend the mixture till smooth, transfer it to another pot (or other container). Add the second half of the soup to the blender, along with the remaining cashews, and blend till smooth. Add this batch of soup to the first, and stir. Season the soup to taste.

Transfer the soup to serving bowls. Top each with a small handful of sunchoke chips, and serve. Stored in an airtight container in the fridge, the soup will keep for up to five days.