2 tsp extra-virgin olive oil
1 cup chopped onion
1 cup sliced leeks
½ tsp ground coriander
½ tsp ground cumin
½ tsp crushed caraway seeds
1/8 tsp ground red pepper
1 minced garlic clove
3 cups vegetable stock, divided
2 cups cubed and peeled butternut squash
1 cup sliced carrots
¾ cup cubed and peeled Yukon gold potato
1 tbsp harissa
1 ½ tsps tomato paste
¾ tsp salt
1 pound turnips, peeled and cut into 8 wedges
1 15.5 oz. can chickpeas, drained
1 ½ tsp honey
Heat oil in a large saucepan over medium-high heat. Add onion and leek. Sauté for 5 minutes.
Add coriander, cumin caraway, red pepper, garlic and cook for 1 minute, stirring constantly.
Add 3 cups of the stock, squash, carrots, potato, harissa, tomato paste, salt turnip and chickpeas. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Stir in honey and serve.