Make the toasted cashew herb sprinkle first. Toast your cashews until they are deeply golden. Once they’ve cooled, blitz them in a blender or food processor until they are finely chopped. Add them to a small bowl along with the zest of the lemon and a small pinch of sea salt. Finely mince the leaves of your bunch of flat leaf parsley, then add them to the bowl as well. Mix, then taste and add more salt if needed. Set this aside while you make your soup.

Heat a large pot or dutch oven over medium heat. Add the olive oil and let it come to temperature, then add the diced shallots. Cook the shallots, stirring every 30-60 seconds, until they are just starting to turn golden. Stir in the minced garlic, minced ginger root, cumin seed, and mustard seed then season with salt and pepper. Cook the spices, stirring every 30 seconds, until they are very fragrant. This will take 2-3 minutes. 

Stir in the diced sweet potatoes, season again with salt and pepper, then add the veggie broth. Once the broth comes to a simmer, allow the soup to cook uncovered for 15-20 minutes or until the sweet potatoes are tender. Remove the soup from the heat and stir in the coconut cream and maple syrup. Blend with an immersion blender until the soup is smooth and creamy. Taste and add salt/pepper as needed. Serve topped with the toasted cashew herb sprinkle.