Prep 15 mins
Cook 1 hr
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.
- 44.37 ml olive oil
- 14.79 ml chopped fresh garlic
- 473.18 ml finely chopped onions (I use much less!)
- 236.59 ml celery (minced or diced)
- 473.18 ml carrots, sliced
- 1419.54 ml butternut squash, peeled and cut into chunks
- 473.18 ml canned tomatoes, diced
- 3784.0 ml well-flavored vegetable stock
- 473.18 ml tomato juice
- 118.29 ml soy sauce
- 59.14 ml fresh lime juice
- 473.18 ml canned chick-peas
- 14.79 ml ginger
- 14.79 ml ground coriander
- 4.92 ml minced scotch bonnet pepper
- 396.89 g can coconut milk
- 236.59 ml flaked coconut
- 14.79 ml fresh cilantro, chopped
- 4.92 ml coconut extract
- 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.
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!
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.
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!