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butternut squash soup

4 C's Soup: Carrot, Cauliflower, Chickpeas, Coconut Milk

The Vegan 4 C's Soup combines the nutritional powerhouse of carrots, cauliflower, chickpeas, and coconut milk into a creamy, satisfying blend that's ready in just 45 minutes using only one pot.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Servings 4

Ingredients
  

  • 2 carrots chopped
  • 1 head of cauliflower chopped
  • 2 tablespoon avocado oil
  • 1 teaspoon garlic powder
  • ½ teaspoon turmeric
  • 1 ½ teaspoon curry powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 14 oz can coconut milk
  • 1 15 oz can chickpeas
  • 2 ½-3 cups vegetable broth
  • 2 tablespoon tomato paste
  • 3 dried basil leaves

Instructions
 

  • Preheat oven to 400F. Chop your carrots and cauliflower and toss with spices then place in oven for 30-40 minutes util vegetables are soft inside
  • Once vegetables are done, add to a pot with the other ingredients, stir and bring to a boil then reduce to simmer for 10 minutes.
  • Pour all ingredients into a blender (or use immersion handheld blender) to blend ingredients together until smooth.
  • Serve with toppings of your choice (pumpkin seeds, a bit of coconut milk, bread, etc) and enjoy!