New England Soup Factory'S Spicy Chickpea 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. Heat olive oil and garlic in a large heavy stockpot.
2. Saute 1-2 minutes.
3. Add onions, carrots and celery.
4. Saute 10-15 minutes.
5. Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
6. Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.

olive oil, fresh garlic, onions, celery, carrots, butternut squash, tomatoes, vegetable stock, tomato juice, soy sauce, lime juice, chickpeas, ginger, ground coriander, scotch bonnet pepper, coconut milk, flaked coconut, fresh cilantro, coconut

Taken from www.food.com/recipe/new-england-soup-factorys-spicy-chickpea-and-butternut-soup-95135 (may not work)