Instructions

1. Peel the carrots and butternut squash, then cut them into 3cm chunks.
2. Peel and finely chop the onion and garlic.
3. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook over low heat for 8 minutes, stirring occasionally. Add the carrot and cook for another 5 minutes.
4. Add the squash, tomato paste and spices. Stir for a minute or so to coat the vegetables well. Add the stock and bring to the boil.
5. Reduce the heat and simmer (covered) for 15 minutes. Add half the chickpeas and simmer for 5 more minutes. Turn off the heat and add the coriander leaves.
6. Process with a hand-held blender until you get a smooth, velvety soup.
7. Stir in the remaining chickpeas and the lemon juice. Season with freshly ground pepper to your liking. Heat it up again until it starts simmering.
8. Serve with some chopped mint or coriander leaves scattered on top.