INGREDIENTS
1 lb
carrots
1 1/2 lb
butternut squash
1/2 cup
shallots
2 Tablespoons
avocado oil
4 cups
vegetable stock
1 can
full-fat coconut milk
1 Tablespoon
fresh ginger
1 tsp
salt
1 serving
black pepper
1 serving
coconut milk
1 serving
cilantro
1 serving
chickpeas
1 serving
ginger
1 serving
scale
1 serving
x
1 serving
x
1 serving
x