Maple-roasted carrot, pumpkin & chickpea soup

Prep 20 mins | Cook 50 mins | Serves 6

500g carrots, peeled and cut into 2cm-thick slices
400g peeled butternut pumpkin, chopped into 3cm pieces
1 brown onion, cut into thin wedges
2 garlic cloves, finely chopped
2 tbs olive oil
2 tbs maple syrup
5 cups chicken stock
400g can chickpeas, drained and rinsed
Wholegrain toast, to serve

Step 1 Preheat oven to 200°C/180°C fan-forced. Line a large baking pan with non-stick baking paper, allowing paper to extend 3-4cm up the sides of the pan.

Step 2 Place carrots, pumpkin, onion and garlic in a large roasting pan. Drizzle with oil and maple syrup and toss to coat. Bake, tossing once, for 35-40 minutes until tender.

Step 3 Pour vegetable mixture from the roasting pan into a large saucepan. Add stock and chickpeas. Using a hand blender, puree soup until smooth. Warm soup over medium heat until hot. Season with salt and pepper to taste and serve with wholegrain toast.

Good for you ... Carrots

The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.

A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.

Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.