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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 400 degrees.
Step 2
Place the carrots, butternut squash and sliced shallots on a parchment-lined baking sheet.
Step 3
Drizzle with avocado oil and sprinkle with salt.
Step 4
Lightly toss to coat.
Step 5
Roast for 30 minutes, or until carrots and squash are fork tender.
Step 6
Once cooled slightly, transfer to a blender along with the vegetable stock, coconut milk, ginger, salt and pepper. You might need to do this in two batches if you have a smaller blender.
Step 7
Blend until smooth and creamy, adding additional stock or water to thin if needed (you could also use a hand immersion blender for this).
Step 8
Garnish with a drizzle of coconut milk, fresh cilantro and roasted chickpeas.
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