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.