New England Soup Factory's Spicy Chiclpea and Butternut Soup
- Number of Servings: 12
Ingredients
* 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
1.
1
Heat olive oil and garlic in a large heavy stockpot.
2.
2
Sauté 1-2 minutes.
3.
3
Add onions, carrots and celery.
4.
4
Sauté 10-15 minutes.
5.
5
Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
6.
6
Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.
Number of Servings: 12
Recipe submitted by SparkPeople user SPINDLEB.
1
Heat olive oil and garlic in a large heavy stockpot.
2.
2
Sauté 1-2 minutes.
3.
3
Add onions, carrots and celery.
4.
4
Sauté 10-15 minutes.
5.
5
Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
6.
6
Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.
Number of Servings: 12
Recipe submitted by SparkPeople user SPINDLEB.
Nutritional Info Amount Per Serving
- Calories: 275.6
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 587.5 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 7.7 g
- Protein: 5.7 g
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