Carrot and Butternut Squash Soup
A velvety carrot and butternut squash soup with a kick. Packed with immune-boosting ingredients like garlic, turmeric, and fresh lemon juice, this vibrant, plant-based bowl gets an irresistible upgrade with a fiery kick of red chilies and a protein-packed crunch of roasted chickpeas. It is the perfect balance of sweet, savoury, and spicy to keep you nourished and cozy all season long!
Ingredients
- 600 g butternut squash cut into cubes
- 300 g carrots peeled and chopped
- 1 onion chopped
- 600 ml vegetables stock
- 2 small red chillies sliced
- 2 large garlic cloves crushed
- 2 tsp dried sage
- 1 tsp turmeric powder
- Juice of 1/2 lemon
For the roasted chickpeas
- 2 cans chickpeas drained and rinsed
- 1 tsp chilli powder
- 1 tsp garlic powder
- salt & pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 200C/180C fan/400F
- Sautee the onions for 5 minutes in a large pot, then add in the crushed garlic, chilli, sage and turmeric. Continue cooking for 1 minute, then add in the butternut squash and carrots.
- Pour in the stock, bring to a quick boil, then lower the heat and cover.
- Leave to simmer for 30-35 minutes, or until the butternut squash and carrots are soft. Take off the heat and allow to cool a little before blending into a smooth soup.
- Season with salt and pepper to taste and add the lemon juice.
- While the soup is cooking, spread the chickpeas over a baking sheet (use 2 baking sheets if necessary). Add the chilli powder, garlic powder, season well with salt and pepper and drizzle with olive oil. Give it a mix until the chickpeas are evenly coated.
- Bake for 25-30 minutes.
- Top the soup with fresh coriander and the roasted chickpeas.
Nutrition
Calories: 395kcalCarbohydrates: 66gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1333mgPotassium: 1841mgFiber: 13gSugar: 21gVitamin A: 58321IUVitamin C: 142mgCalcium: 227mgIron: 4mg
Tried this recipe?Let us know how it was!