Roasted Kabocha and Carrot Soup
Ingredients
- 1 kabocha squash
- 2 carrots, peeled and cut
- 1 yellow onion
- 1 15 oz can chickpeas, drained
- 4 garlic cloves
- 2 tbsp avocado oil
- Sea salt
- 1 tsp cumin
- A dash of chili powder
- 1/4 cup unsweetened almond yogurt
- 4 cups veggie broth
Toppings
- Cilantro
- Pumpkin seeds
- Hemp seeds
- Pickled red onion
- Everything but the bagel seasoning
Preparation
Preheat oven to 400°F
Toss the kabocha squash, carrots, onion, and garlic with avocado oil, sea salt, cumin, and chili powder. Roast until tender, about 30-40 minutes
In a large pot, combine the roasted vegetables, drained chickpeas, and veggie broth. Blend until smooth using an immersion blender or a regular blender
Stir in the unsweetened almond yogurt and heat through
Serve topped with cilantro, pumpkin seeds, hemp seeds, pickled red onion, and everything but the bagel seasoning
