New England Soup Factory's Spicy Chickpea and Butternut Soup
photo by Chef Oz
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
12
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
directions
- Heat olive oil and garlic in a large heavy stockpot.
- Sauté 1-2 minutes.
- Add onions, carrots and celery.
- Sauté 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.
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Reviews
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This is a highly unusual soup. We both liked it but froze the leftovers because we just couldn't eat too much of it - it almost becomes overwhelming after awhile and this recipe makes a lot of soup! Hopefully it does freeze okay. I did not add the full amount of broth called for - I used about 2 quarts instead and it made it a thicker, heartier soup for our main course. I did put in extra garlic and used a little extra fresh grated ginger and omitted the coconut extract as I felt that would make the taste too sweet. Next time I will omit the flakes as well - not only did they add too much sweetness - it looked rather unappetizing. Thanks for posting!
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Good soup, but recipe needs a few edits: <br/><br/>-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.)<br/>-Chicken stock is fine if you're not veg. <br/>-Add some salt! <br/>-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. <br/>-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. <br/>-Garnish with extra lime for a fresh taste. <br/><br/>Thanks for posting his receipe!
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My soup pot wouldn't hold 4 quarts of stock on top of everything else, so I only used about 2 3/4 quarts. Everything else was about on qty. I also used coconut cream instead of milk and no extract or flakes. I lightly blended it at the end so it was nice and thick with a few chunks still. Next time I will halve the soy sauce - it was too strong for me, but my b/f liked it as is though.
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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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I decided to half the recipe because I didn't have enough squash. I ended up half of a different squash on top of my butternut. I was weary about adding so much broth, but I think it worked out in the end. I didn't add a carrot or celery because the vegan vegetable broth I had was sufficient. I didn't add coconut extract, but I added double what was called for. I did end up using a blender once it was finished, before I added in the chickpeas. It turned out wonderfully and I definitely will be making it again.
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Tweaks
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My soup pot wouldn't hold 4 quarts of stock on top of everything else, so I only used about 2 3/4 quarts. Everything else was about on qty. I also used coconut cream instead of milk and no extract or flakes. I lightly blended it at the end so it was nice and thick with a few chunks still. Next time I will halve the soy sauce - it was too strong for me, but my b/f liked it as is though.