First peel and chop onions, potatoes, ginger and carrots. Heat olive oil in a large pot. Add onion and ginger and roast until golden brown. Now add potatoes and carrots and roast again for about three minutes in the pot. Add vegetable broth and simmer for about 30 minutes until the vegetables are soft.
Meanwhile prepare the buckwheat crisp. Heat some coconut oil in a pan. Add the buckwheat and roast it with honey, paprika powder and some salt & pepper until golden brown. Pour into a bowl and let the crisp cool down. For the cashew cream, mix cashew butter with orange juice and season with salt and pepper.
Now add coconut milk, spices and turmeric powder to the soup. Puree the soup with a hand blender. Bring the soup to the boil again. Serve as desired with buckwheat crisp and cashew cream.