Instructions: 1. In a large heavy stockpot, add olive oil and garlic. Saute 1 to 2 minutes.

2. Add onions, celery and carrots. Saute for 10 to 15 minutes. Add squash, tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander, and bring to a boil.

3. Cook until all the vegetables are tender.

4. Add scotch bonnet peppers, coconut milk, flaked coconut, coconut extract and cilantro; cook an additional 5 to 8 minutes. Serve immediately.

NOTES : Orzo is also called rosamarina pasta.

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