NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP

NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP image

Yield 12 servings

Number Of Ingredients 18

Previous Next

Ingredients

3 T olive oil
1 T chopped garlic
2 C finely chopped onions
1 C celery, diced
2 C carrots, diced
6 C butternut squash, peeled and diced
2 C canned tomatoes, diced, with their juice
1 quart vegetable broth
2 C tomato juice
1/2 C soy sauce
1/4 C fresh lime juice
2 C canned chickpeas, drained
1 T ground ginger
1 T ground coriander
1/2- 1 t crushed red pepper
1 14-oz can coconut milk (I use lite)
1 C flaked coconut, unsweetened
chopped fresh cilantro for serving

Steps:

Heat olive oil and garlic in large, heavy stockpot and saute 1-2 minutes. Add onions, celery and carrots and saute 10-15 minutes. Add squash, tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil. Cook until all vegetables are tender, approximately 30 minutes. Add coconut milk and flaked coconut; heat through. Serve with generous amount of chopped cilantro on top.

*** Explore more NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #occasion #bisques-cream-soups #soups-stews #beans #fruit #vegetables #dinner-party #kid-friendly #vegan #vegetarian #nuts #dietary #seasonal #comfort-food #chick-peas-garbanzos #coconut #squash #brunch #taste-mood #presentation #served-hot #4-hours-or-less