In a medium skillet, set over medium-low heat, add the avocado oil, white onion and aji amarillo peppers. Add a pinch of kosher salt. Cook until softened, about 5 minutes. And then add in the turmeric, cumin, a few pinches of salt, black pepper. And cook until softened, an additional 2-3 minutes. Add in the minced garlic, aji amarillo paste, cubed toast, evaporated milk and chicken broth. Give it a mix, cover the pot and bring to a gentle simmer and cook for about 5 minutes. This will soften everything.