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
Cut kabocha squash and carrots into chunks, toss with avocado oil and salt, and roast until tender, about 30-40 minutes
In a large pot, heat avocado oil over medium heat, add onion and garlic, and sauté until softened
Add cumin, chili powder, drained chickpeas, and veggie broth to the pot, then incorporate the roasted vegetables
Blend the mixture until smooth using an immersion blender or regular blender
Stir in almond yogurt for creaminess
Serve hot, topped with cilantro, pumpkin seeds, hemp seeds, pickled red onion, and everything bagel seasoning
