Preheat oven to 425°F(218°C).

In a large bowl add all chickpeas, ½ of the cubed sweet potatoes and ½ of the cauliflower. Drizzle with 2 tablespoon olive oil and all purpose seasoning. Stir to get everything coated well. Spread out evenly onto a large baking tray. Place into the oven for 20 - 25 min or until preferred texture is reached. When done, set aside.

Add a large dutch oven or heavy bottomed pot over medium-low heat. Add remaining 2 tablespoon oil and allow to heat up. Add the remaining sweet potatoes and cauliflower, along with carrots, onions, cashews, and garlic. Cook for 6 - 8 minutes stirring every few minutes until onions are softened and ingredients are fragrant.

Stir in the ginger, turmeric, curry paste, salt, pepper, cinnamon and nutmeg. Cook for 1 - 2 minutes to toast, careful not to burn the spices. Add vegetable stock. Bring to a boil, lower the heat to simmer cover and cook until ingredients are easily pierced with a fork (~10-15 mins).

In batches, transfer the soup into a high speed blender and blend until ingredients are creamy in consistency. If needed, put the soup back into the same pot and additional water/stock to thin out the soup (an additional 1-2cups). Add lemon juice. Stir until well combined. Pour soup into bowls and top with your roasted chickpeas and vegetables. Serve with toasted bread if desired.