1. In a soup pot, heat oil over medium-low heat. Add onions and cook for 4 minutes, stirring occasionally. Add curry powder, nutmeg, garlic and ginger. Sauté for few min. Add the tomato paste and paprika.
2. Add sweet potatoes and pepper. Mix. Add the veggie broth. Cook for 15 minutes or until vegetables are very soft.
3. Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with an immersion blender. Add the coconut milk and let it simmer for 8-10 min.
4. Check if you like the consistency of the soup. Add more veggie broth or water if desired and adjust the seasonings.
For the topping, I used roasted chickpeas. I pat dry the chickpeas and season with 1 tbsp of coconut aminos and 1 tsp of Cajun spice. Roast the chickpeas for 20 min at 400 F in the oven until it’s crispy on the outside.