Butternut recipes
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Butternut, carrot and ginger soup with roasted chickpeas
4 to 6
Easy
15 minutes
45 minutes
Ingredients
- 1 kg butternut, peeled and cubed
- 3 large carrots, peeled and chopped
- olive oil, for drizzling
- sea salt and freshly ground black pepper, to taste
- 1 onion, diced
- 2 celery sticks, chopped
- 1 T fresh ginger, finely grated
- 1 t Woolworths garlic paste
- 1 litre vegetable or chicken stock
- 1 t ground cumin
- 1 t ground coriander
- 1 x 165 ml can coconut cream, plus extra to garnish
- green chillies, sliced, to garnish (optional) For the roasted chickpeas:
- 1 x 400 g can chickpeas, drained and dried
- 1 t ground cumin
- 1 T olive oil
- 1 t ground turmeric
- 1 t salt
Method
1. Preheat the oven to 200°C.
2. Place the butternut and carrots on a baking tray, drizzle with olive oil and season. Roast for 25–30 minutes until tender and caramelised.
3. Meanwhile, heat a little oil in a saucepan and sauté the onion for 5–6 minutes until soft. Add the ginger and garlic paste and cook for 1 minute.
4. Add the roasted vegetables and stock. Simmer for 10 minutes.
5. Blend until completely smooth and velvety, adding more stock if necessary. Add the coconut cream and simmer for 5 minutes. Season to taste.
6. To make the roasted chickpeas, toss the chickpeas in the oil, spices and salt. Roast at 180°C for 30–35 minutes until crisp.
7. To serve, ladle the soup into bowls, top with the roasted chickpeas and drizzle with coconut cream and sliced green chillies.
Videographer: Annzra Denita Naidoo
Photographer: JP Fourie