Ingredients
-
3
-
1
-
2
-
1
-
2
-
6
-
2
-
4
-
2
-
1/2
-
1/4
-
2
-
1
-
1
-
1
Directions
New England Soup Factory’s Spicy Chickpea and Butternut Soup, When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations This is one of their recipes Although it’s a ‘cream’ soup, since the base is coconut milk it remains vegan The coconut is perhaps not what you’re used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness , Good soup, but recipe needs a few edits: -2 quarts of stock, not 4 Per someone else’s comment, 4 wouln’t even fit in most people’s large soup pots (And I think it would make it way toot thin )-Chicken stock is fine if you’re not veg -Add some salt! -If you like it hot, add more habanero I put one whole diced habanero and this and it’s not anywhere near as hot as the soup when I got it at the restaurant -Use the hand blender to chop this us up a bit I did this before adding the coconut and cilantro, but I did it one time after that step and I love the consistency -Garnish with extra lime for a fresh taste Thanks for posting his receipe!, I usually like unusual, unique dishes but this soup was too weird for me A better name for it would be Tomato/Lime broth with root vegetables and quirky flavorings The flavor of the squash was totally lost in the lime/tomato tongue-smasher and the coconut added an odd texture, unpleasant odor and clinging aftertaste Tomato/lime/coconut – Hmm, maybe if I chilled it and added about half its volume in vodka
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Steps
|
1
Done
|
Heat Olive Oil and Garlic in a Large Heavy Stockpot. |
|
2
Done
|
Saut 1-2 Minutes. |
|
3
Done
|
Add Onions, Carrots and Celery. |
|
4
Done
|
Saut 10-15 Minutes. |
|
5
Done
|
Add Squash, Canned Tomatoes, Stock, Tomato Juice, Soy Sauce, Lime Juice, Chickpeas, Ginger and Coriander; Bring to a Boil. |
|
6
Done
|
Cook Until All the Vegetables Are Tender, Approx 30 Minutes. Add Coconut Milk, Flaked Coconut, Coconut Extract and Cilantro, Warm Through. |
