New England Soup Factory's Spicy Chickpea And Butternut Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh garlic
• 2 cups finely chopped onions (i use much less!)
• 1 cup celery (minced or diced)
• 2 cups carrots, sliced
• 6 cups butternut squash, peeled and cut into chunks
• 2 cups canned tomatoes, diced
• 4 quarts well-flavored vegetable stock
• 2 cups tomato juice
• 1/2 cup soy sauce
• 1/4 cup fresh lime juice
• 2 cups canned chick-peas
• 1 tablespoon ginger
• 1 tablespoon ground coriander
• 1 teaspoon minced scotch bonnet pepper
• 1 (14 ounce) can coconut milk
• 1 cup flaked coconut
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon coconut extract

Recipe

• 1 heat olive oil and garlic in a large heavy stockpot.
• 2 sauté 1-2 minutes.
• 3 add onions, carrots and celery.
• 4 sauté 10-15 minutes.
• 5 add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
• 6 cook until all the vegetables are tender, approx 30 minutes. add coconut milk, flaked coconut, coconut extract and cilantro, warm through.