For the Soup

• 4 pound carrot peeled and chopped or peeled mini carrots chopped
• 1 1/2 cup red onion chopped
• 1/4 cup coconut oil
• 2 tablespoon fresh ginger minced
• 1/4 cup honey leave out for vegan
• 1 teaspoon ground nutmeg
• 1 tablespoon sherry vinegar or apple cider vinegar
• 8 cup cashew milk
• 1 teaspoon Kosher salt more or less to taste or dietary preference
• 1/2 teaspoon freshly ground black pepper

For the Gremolata

• 1/2 cup hazelnuts chopped and toasted
• 1/2 cup sage
• 1/4 cup extra virgin olive oil
• 1 tablespoon honey leave out for vegan
• 2 dash sherry vinegar
• 1 cup Italian parsley

• 1/2 cup extra virgin olive oil
• 4 each onion medium, peeled and chopped
• 16 clove garlic peeled and chopped
• 4 each carrot large, peeled and chopped
• 4 each russet potato large, peeled and cubed
• 2 each sweet potato large, peeled and cubed
• 2 tablespoon salt
• 2 tablespoon harissa or chili paste
• 2 teaspoon ground coriander ground
• 2 teaspoon ground cinnamon ground
• 1 teaspoon ground turmeric ground
• 1/2 teaspoon Kosher salt
• 28 ounce canned whole peeled tomatoes canned and peeled. quartered
• 1 cup dried apricot dried and chopped
• 4 cup vegetable broth
• 4 cup canned chickpeas cooked
• 2 each lemon juiced
• 1 bunch Italian parsley