Creamy squash and carrot soup with coconut milk, ginger and smoked paprika.
Ingredients:
servings
- **1 medium butternut squash**, peeled & cubed
- **3 medium carrots**, peeled & chopped
- **3 tbsp olive oil** (divided)
- **1 onion**, chopped
- **8 g of ginger, finely chopped or grated**
- **½–1 tsp chili flakes** (adjust to taste)
- **½ tsp ground cumin**
- **½ tsp smoked paprika** (optional, for depth)
- **200 ml (1 cup) vegetable broth -** made with about **½ tsp Marigold vegetable bouillon powder** *(check your own packaging for exact strength)*
- **100 ml (½ cup) coconut milk**
- **Salt & black pepper**, to taste
- **Juice of 1/2 lemon**, to finish
- Serve with
- 1 can chickpeas, roasted in 1/2 tsp dried thyme
- 1 × 400 g tin chickpeas, drained and rinsed, roasted on the pan with 1/2 tsp thyme
- Warm toasted bread
- Extra chili flakes
