Heat a large pot with the oil. Add the onions and cook for 5 min., stirring occasionally. Add the garlic, ginger, and cook, stirring, for 30 s.
Add the sweet potatoes, carrot, celery, water, broth. Cover the pot and bring to the boil. Reduce the heat to low and simmer the soup for 5-6 minutes or until the veggies are fork tender.
Blend the soup until puree. Add the cream, stir to combine. Add the salt, pepper. Let the soup sit for about 5 minutes.
Serve with chickpeas, sprinkle with chili flakes.
Roast about 20-25 min. After 10-12 min. mix with a spatula.
*sprinkle before serve