Butternut Squash, Carrot, Ginger & Tumeric Soup

The Balanced Kitchen
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 2

Ingredients
  

Soup

  • 1 large brown onion skin removed and diced
  • 2 cloves garlic skin removed and minced
  • 2 inches fresh ginger root skin removed and grated
  • 2 tbsp ground tumeric or use fresh tumeric root if available
  • 2 cups butternut squash if you have pre-roasted use this, otherwise remove skin and dice a fresh one
  • 2 large carrots washed, ends removed, peeled if not organic, diced
  • 600 mls vegetable stock use 1 stock cube
  • pinch ground black pepper
  • pinch sea salt optional

Topping

  • 100 g chickpeas from a tin, rinsed, drained
  • 1 tsp ground tumeric
  • 1 tsp ground cumin
  • 1 tsp harissa seasoning
  • 1 tbsp tamari
  • pinch gound black pepper
  • pinch sea salt
  • 1 sprig fresh rosemary

Instructions
 

Soup

  • Add the onion to a pan with a drop of oil and fry gently for a few minutes to soften.
  • Add the garlic and ginger, stir.
  • Add the butternut squash, carrots and the stock. Stir and place a lid on the pan.
  • Bring to the boil then turn down the heat and allow to simmer for 15-20 minutes or until the vegetables soften.
  • Meanwhile, prepare the topping.

Topping

  • Place all the topping ingredients, excluding the rosemary, into a frying pan with a drop of oil, give it all a good stir and fry until the skin of the chickpeas becomes crispy ( a few minutes).
  • Remove the pan from the heat and set to one side until the soup is ready.
  • Once the vegetables have softened, use a hand blender to blitz the soup smooth and creamy, add a little water if needed depending on the desired consistency. Season to your taste.
  • Pour the soup into the bowls and sprinkle the spiced chickpeas and rosemary on top before serving.
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