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Prepare the cream: Soak the cashews in boiling water for 20 minutes (you can skip this step if using a high-speed blender such as a Vitamix). In a small blender, combine the cashews, milk, and nutritional yeast. Blend until perfectly smooth, then set aside.
Make the soup: Heat the olive oil in a large pot over medium heat. Add the onions and cook for 5 minutes, stirring occasionally, until softened.
Add the carrots, bell pepper, and sun-dried tomatoes. Cook for another 10 minutes, stirring occasionally.
Add the minced garlic, smoked paprika, garlic powder, dried thyme, chili flakes, salt, black pepper, and tomato paste. Stir well and cook for 5 minutes, stirring often.
Add the chickpeas and vegetable broth. Cover and cook for 10 minutes.
Add the gnocchi and cook for 2 minutes, or until tender.
Stir in the cream and simmer for another 2 minutes.
Turn off the heat and add the parsley, basil, spinach, and lemon juice. Stir until the spinach is just wilted. Adjust salt and pepper to taste, and serve warm.