Roasted carrot and chickpea soup

Peel and chop your carrots

Peel the onion and sauté in a buttered frying pan with the Halloumi cheese. When the onions have melted, set aside.

Rinse and drain a tin of chickpeas.

Place all the vegetables, garlic, salt and pepper in a large saucepan or soup maker. Add the olive oil, 3/4 of the coconut milk and the cup of vegetable stock.

Cover and simmer for 30 minutes until vegetables are tender.

Carefully transfer half the soup to a blender, add the remaining coconut milk and puree. If the mixture is too thick, you can add boiling water to thin it out.

Pour the soup into a soup plate, add a ladleful of unblended vegetables and serve with your Sigdal pumpkin seed crackers.