Autumn golden soup - roast carrot and butternut squash

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat your oven to 200°C. Toss the squash and carrots with olive oil, salt, and pepper, then roast for 35-40 minutes until caramelized and tender.

Step 2

2. In a large pot, heat olive oil over medium heat. Cook the onion for 5 minutes, then add garlic and ginger. Stir in curry powder, cumin, coriander, and turmeric, and toast the spices for 1-2 minutes.

Step 3

3. Add the roasted veggies to the pot, then pour in the stock. Simmer for 10 minutes, then stir in coconut milk.

Step 4

4. Blend until smooth and adjust the consistency with more stock or coconut milk if needed. Taste and season to your liking.

Step 5

5. Serve with a swirl of coconut milk and crispy chickpeas for crunch!