Roasted Carrot Soup - CERES Fair Food

Ingredients

• olive oil
• 10 medium sized carrots, peeled and quartered
• 1-2 red chillis, finely chopped
• thumb sized piece of ginger, peeled and grated
• 750ml vegetable stock
• 1/2 tablespoon curry powder
• 400g can of chickpeas, rinsed and drained
• 200ml coconut cream
• salt and pepper, to taste