maple Roasted carrot Pumpkin & Chickpea Soup
MAPLE ROASTED CARROT, PUMPKIN & CHICKPEA SOUP.
You will need
500gms carrots, peeled and cut into 2cm thick slices
400gms peeled butternut pumpkin, chopped into 3cm peices
1 brown onion, cut into thin wedges.
2 Garlic cloves finely chopped
2 tbs olive oil
2 tbs maple syrup
5 cups chicken stock
400gms can chickpeas, drained and rinsed.
Salt and ground black pepper
Toast to serve.
- Preheat oven to 200.c. Line a large baking tray with non stick baking paper, allowing paper to extend 3-4cm up the sides of the pan.
- Place carrots, pumpkin, onion and garlic in the pan and drizzle with oil and maple syrup, toss to coat. Bake tossing once for 35 to 40mins until tender.
- Pour vegetable mixture from the roasting pan into a large saucepan. Add stock and chickpeas. Using a blender, puree soup until smooth. Warm soup over med heat until hot. Season with salt and pepper
And serve hot with toast.