Smoky Coconut and Chipotle Garbanzo Soup

• 1 chipotle chile in adobo (approx 1 T.)
• 2 cups mixed red green and yellow bell peppers
• 1 12 cups chopped yellow onions
• 2 cloves zested garlic (approx 1 T.)
• 1 14 lbs fresh plum tomatoes, chopped
• 1 cup chopped celery
• 1 tablespoon coconut oil
• 1 tablespoon olive oil
• 1 tablespoon basil
• 1 tablespoon cumin
• 1 tablespoon paprika
• 3 (15 ounce) cans garbanzo beans
• 13 cup finely shredded unsweetened coconut
• 4 ounces coconut, milk*
• salt, pepper, and hot sauce to preference

1. Saute' tomatoes, onion, celery, pepper, garlic and chipotle peppers in the oils with the spices.
2. When the vegetables soften, add the beans with their liquid.
3. Add enough water to make a soup consistency and cook 15-20 minutes at a low boil to meld flavors.
4. Add coconut milk and shredded coconut.
5. Season with salt, pepper, and hot sauce.
6. * Preferred coconut milk is full fat, Native Forest or Thai Kitchen or you may want to add sweetener, such as one tablespoon honey or unrefined cane sugar.

mixed red, yellow onions, garlic, tomatoes, celery, coconut oil, olive oil, basil, cumin, paprika, garbanzo beans, unsweetened coconut, coconut, salt

Taken from www.food.com/recipe/smoky-coconut-and-chipotle-garbanzo-soup-368224 (may not work)