Ingredients

Method

• 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

Ingredients

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.

Find more soup recipes here

Videographer: Annzra Denita Naidoo

Photographer: JP Fourie