Hey! It’s fall y’all! Time to celebrate with some bright orange and yellow root vegetables! I gave them the spotlight by simply roasting them with some warming spices – curry, cumin and turmeric and let them take center stage in this delicious autumnal soup. Ok friends, I must tell you I haven’t felt like posting here lately, much less cooking for that matter. We’re moving which is the real reason I wasn’t in my kitchen the other day. It’s all been an overwhelming/exciting/stressful/kinda fun process. After 4.5 years of renovating our old little fixer-upper we’re moving into a new (old) fixer-upper and starting the whole process all over again – applying what we’ve learned along the way, of course. So I’ve been thinking about taking a break from this space for a bit but I’ve had such an outpour of super sweet notes and messages from my readers lately. Cooking with you all is my favorite thing ever and I’m so happy the feeling is mutual! So this soup requires only a limited amount of hands-on time – perfect for packing up moving boxes or doing a load of laundry in between. Bring on the flannel shirts and the falling leaves!
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Step 1
Chop squash, potato and carrots. Place in large bowl and coat with a bit of olive oil, salt and pepper. I added the some of the spices here too and added more to the soup later. Roast for 25 minutes on 400F.
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Step 2
Caramelize the onion on low heat with a pinch of sugar and some salt and pepper. Add the spices and chickpeas – let that get super fragrant the add the veggie broth and simmer on low.
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Step 3
When the veggies are finished roasting add them to the soup. Let that simmer to bring the flavors together, 10 minutes or so. Taste for salt and pepper. Toss in the fresh bell pepper at the end.
For the Soup
1 can of chickpeas
1/2 butternut squash
1 onion
2 bell peppers
3 sweet potatoes
4 carrots
2 garlic cloves
1 tablespoon curry powder
2 teaspoons turmeric
2 teaspoons cumin
2 teaspoons red pepper flakes
32 oz vegetable stock
salt and pepper to taste
For the Garnish
1/2 cup of black rice
splash of coconut milk
cilantro or parsley
Directions
Chop squash, potato and carrots. Place in large bowl and coat with a bit of olive oil, salt and pepper. I added the some of the spices here too and added more to the soup later. Roast for 25 minutes on 400F. While the veggies are roasting, chop the onion. Place a tablespoon of butter or ghee and a bit of olive oil in a large pot. Caramelize the onion on low heat with a pinch of sugar and some salt and pepper. Add the spices and chickpeas – let that get super fragrant the add the veggie broth and simmer on low. Cook the black rice in a separate pot. Chop the bell pepper. When the veggies are finished roasting add them to the soup. Let that simmer to bring the flavors together, 10 minutes or so. Taste for salt and pepper. Toss in the fresh bell pepper at the end. Garnish with black rice, splash of coconut milk and cilantro or parsley.