I have this thing about soup in fall and winter. Especially ones that run on the spicy side. This was amazing!
Made with coconut milk, lime juice, tomatoes, and ginger, it’s hot, sweet, sour, and luscious all in the same bite. It’s a great vegetarian soup and you don’t have tell those around you that there is no meat in it. The flavour will pull them in!
Ingredients
3 tablespoons olive oil
1 large Spanish onion, peeled and diced
4 carrots, peeled and sliced
½ cup diced celery
4 cloves garlic, minced
1 pound butternut squash, peeled and diced into chunks
2 cups (16 ounces) canned diced tomatoes
2 cups (16 ounces) canned chickpeas, rinsed and drained
12 cups vegetable stock
2 cups tomato juice
½ cup soy sauce
¼ cup freshly squeezed lime juice
1 tablespoon ground ginger
1 tablespoon ground coriander
1 cup flaked coconut
½ cup packed brown sugar
1 can (14 ounces) coconut milk
1 teaspoon minced chile pepper
½ bunch fresh cilantro leaves, chopped
Kosher salt and freshly ground black pepper, to taste
Directions
1. Heat a stockpot over medium-high heat. Add the olive oil, onion, carrots, celery, and garlic. Sauté for 10 minutes. Add the butternut squash and sauté an additional 5 minutes.
2. Add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar. Bring to a boil. Reduce the heat to medium and simmer until the squash is tender, 35 to 40 minutes.
3. Remove from the heat and add the coconut milk, chile pepper, cilantro, salt, and pepper. Makes 12 servings
Made with coconut milk, lime juice, tomatoes, and ginger, it’s hot, sweet, sour, and luscious all in the same bite. It’s a great vegetarian soup and you don’t have tell those around you that there is no meat in it. The flavour will pull them in!
Ingredients
3 tablespoons olive oil
1 large Spanish onion, peeled and diced
4 carrots, peeled and sliced
½ cup diced celery
4 cloves garlic, minced
1 pound butternut squash, peeled and diced into chunks
2 cups (16 ounces) canned diced tomatoes
2 cups (16 ounces) canned chickpeas, rinsed and drained
12 cups vegetable stock
2 cups tomato juice
½ cup soy sauce
¼ cup freshly squeezed lime juice
1 tablespoon ground ginger
1 tablespoon ground coriander
1 cup flaked coconut
½ cup packed brown sugar
1 can (14 ounces) coconut milk
1 teaspoon minced chile pepper
½ bunch fresh cilantro leaves, chopped
Kosher salt and freshly ground black pepper, to taste
Directions
1. Heat a stockpot over medium-high heat. Add the olive oil, onion, carrots, celery, and garlic. Sauté for 10 minutes. Add the butternut squash and sauté an additional 5 minutes.
2. Add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar. Bring to a boil. Reduce the heat to medium and simmer until the squash is tender, 35 to 40 minutes.
3. Remove from the heat and add the coconut milk, chile pepper, cilantro, salt, and pepper. Makes 12 servings
RSS Feed