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Creamy Coconut Chickpea Soup

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Creamy Coconut Chickpea Soup is a rich, comforting, and flavorful vegan soup made with chickpeas, coconut milk, and warming spices. It’s perfect for a nourishing lunch or cozy dinner.

Ingredients

Scale
  • 1 tablespoon coconut oil or olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (14 oz) can full-fat coconut milk
  • 3 cups vegetable broth
  • 1 carrot, chopped
  • Salt and pepper to taste
  • Juice of 1/2 lime (optional, for brightness)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 5–6 minutes until soft and translucent.
  2. Add garlic and ginger and cook for 1 minute until fragrant.
  3. Stir in curry powder, turmeric, and cumin. Cook for 30 seconds to toast the spices.
  4. Add chickpeas, carrot, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
  5. Use an immersion blender to partially blend the soup, leaving some chickpeas whole for texture. Alternatively, transfer half to a blender, blend, and return to the pot.
  6. Season with salt, pepper, and lime juice (if using). Simmer another 2–3 minutes to combine flavors.
  7. Serve hot, garnished with chopped cilantro.

Notes

  • Adjust the spice level by increasing or decreasing curry powder and turmeric.
  • For extra heat, add a pinch of cayenne pepper or chili flakes.
  • Add greens like spinach or kale at the end for extra nutrients.
  • This soup stores well in the fridge for up to 4 days and freezes beautifully.

Nutrition

Find it online: https://tastyera.com/creamy-coconut-chickpea-soup/