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Preheat oven to 400 degrees.
Place the carrots, butternut squash and sliced shallots on a parchment-lined baking sheet.
Drizzle with avocado oil and sprinkle with salt.
Lightly toss to coat.
Roast for 30 minutes, or until carrots and squash are fork tender.
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.
Blend until smooth and creamy, adding additional stock or water to thin if needed (you could also use a hand immersion blender for this).
Garnish with a drizzle of coconut milk, fresh cilantro and roasted chickpeas.