New England Soup Factory'S Spicy Chickpea And Butternut Soup - cooking recipe

Ingredients

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

Preparation

Heat olive oil and garlic in a large heavy stockpot.
Saute 1-2 minutes.
Add onions, carrots and celery.
Saute 10-15 minutes.
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. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.