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Heat a little olive oil in a large pot. Add the onion and cook until softened. Stir in the ginger and garlic and cook for another minute.
Add the sweet potatoes, carrots, bell peppers and jalapeño. Season with salt, pepper, dried thyme, onion powder, garlic powder, paprika and cumin. Give everything a good stir.
Pour in the chicken broth. Bring to a simmer and cook for about 15 minutes, or until the sweet potatoes and carrots are tender.
Scoop out about 2 cups of the sweet potato and carrot pieces and set them aside.
Blend the remaining soup with the cottage cheese until super smooth. If using a countertop blender, follow its hot-liquid instructions and work in batches; let the soup cool first if needed.
Pat the drained chickpeas dry, then toast them in a frying pan with a little olive oil until golden.
Pour the blended soup back into the pot. Add the reserved sweet potatoes and carrots, stir in the chickpeas, then add the spinach. Warm gently until the spinach wilts.
Turn off the heat, add the lemon juice and a small drizzle of honey, then taste and adjust your seasoning. Serve with a little sourdough on the side for dipping.