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

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.

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