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New England Soup Factory's Spicy Chickpea and Butternut Soup

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“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.”
1hr 15mins

Ingredients Nutrition


  1. Heat olive oil and garlic in a large heavy stockpot.
  2. Sauté 1-2 minutes.
  3. Add onions, carrots and celery.
  4. Sauté 10-15 minutes.
  5. Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
  6. 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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