Ingredients

For the topping:
1 x 410 g can chickpeas, rinsed and drained
2 t chermoula spice
½ t ground cinnamon
a pinch salt
1 T coconut oil
For the soup:
2 T coconut oil
1 onion, finely chopped
2 cloves garlic, halved
2 t fresh ginger, grated
3 T fresh thyme, chopped
1 t cayenne pepper
1 t turmeric
4 large carrots, peeled and sliced
1 x 500 g packet Woolworths cubed butternut
sea salt and freshly ground black pepper, to taste
2 x 500 ml tubs Woolworths fresh vegetable stock
2 cups freshly squeezed orange juice
coconut flakes, to garnish
fresh coriander, to garnish

Method

Start with the topping.
Preheat the oven to 200°C and lightly grease a baking tray with oil.
Place the chickpeas onto the baking tray and season with the chermoula, cinnamon and salt, then drizzle with the coconut oil. Roast for 25 minutes, or until crispy. Set aside.
To make the soup, heat the oil in a large saucepan over a high heat and sauté the onion, garlic, ginger, thyme, cayenne pepper and turmeric for 4 minutes, or until soft.
Cut the carrots and butternut into very small pieces, in order to speed up cooking time. Steam in the microwave until tender. Add to the pot and cook for 5 minutes, stirring occasionally. Season with salt and pepper.
Pour in the stock and bring to the boil, then reduce the heat and simmer for 20 minutes, half covered, until the vegetables are fully cooked.
Add the orange juice and cook for a further 2 minutes, then blend until smooth. Serve topped with the roasted chickpeas, coconut flakes and paprika oil from roasting the chickpeas. Garnish with coriander.

Cook's note: I make a lot of soup in winter and this slightly spicy one, which just happens to be vegan, is a great hit with Brian and our kids. It’s important to sauté the veggies first so that you build up the flavour in the beginning. And remember, a gentle simmer is always better than a rapid boil – the flavours marry so much better that way.

Browse more soup recipes here.