New England Soup Factory's Spicy Chickpea and Butternut Soup

Name: New England Soup Factory's Spicy Chickpea and Butternut Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 1 liters butternut squash, peeled and cut into chunks; 397 grams coconut milk; 473 milliliters canned tomatoes, diced; 473 milliliters carrots, sliced; 237 milliliters celery (minced or diced); 473 milliliters canned chick-peas; 237 milliliters flaked coconut; 1 teaspoon coconut extract; 1 Tbsp fresh cilantro, chopped; 1 Tbsp chopped fresh garlic; 1 Tbsp ginger; 1 Tbsp ground coriander; 59 milliliters fresh lime juice; 3 Tbsps olive oil; 473 milliliters finely chopped onions (I use much less!); 1 teaspoon minced scotch bonnet pepper; 118 milliliters soy sauce; 473 milliliters tomato juice; 4 liters well-flavored vegetable stock

Need a gluten free and vegan soup? New England Soup Factory's Spicy Chickpean and Butternut Soup could be a tremendous recipe to try. One portion of this dish contains approximately 6g of protein, 15g of fat, and a total of 267 calories. This recipe serves 12. It is perfect for Autumn. Head to the store and pick up lime juice, soy sauce, chick-peas, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Heat olive oil and garlic in a large heavy stockpot.Saut 1-2 minutes.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Pot

Add onions, carrots and celery.Saut 10-15 minutes.

Ingredients you will need

Carrot

Celery

Onion

Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.Cook until all the vegetables are tender, approx 30 minutes.

Ingredients you will need

Canned Tomatoes