New England Soup Factory's Spicy Chiclpea and Butternut Soup

* 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.