Spicy Chickpea And Butternut Squash Soup - cooking recipe

Ingredients

3 tablespoons olive oil
1 large yellow onion, peeled and diced
4 carrots, peeled and sliced
1/2 cup celery, diced
4 garlic cloves, minced
1 lb butternut squash, peeled and diced into chunks
2 cups diced tomatoes, canned
2 cups canned chick-peas, rinsed and drained
12 cups vegetable stock
2 cups tomato juice
1/2 cup soy sauce
1/4 cup lime juice, freshly squeezed
1 tablespoon ground ginger
1 tablespoon ground coriander
1 cup flaked coconut
1/2 cup brown sugar, packed
1 (14 ounce) can coconut milk
1 teaspoon scotch bonnet pepper, minced
1/2 bunch fresh cilantro, chopped
salt, to taste
ground pepper, to taste

Preparation

Heat a stockpot over medium high heat.
Add olive oil, onion, carrots, celery, and garlic.
Saute for 10 minutes.
Add butternut squash and saute an additional 5 minutes.
Add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar.
Bring to a boil, then reduce heat to medium and simmer for 40 minutes.
Remove from heat and add the coconut milk, chile pepper, cilantro, salt, and pepper.