Description
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
Units
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- 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
- Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 5–6 minutes until soft and translucent.
- Add garlic and ginger and cook for 1 minute until fragrant.
- Stir in curry powder, turmeric, and cumin. Cook for 30 seconds to toast the spices.
- Add chickpeas, carrot, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- 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.
- Season with salt, pepper, and lime juice (if using). Simmer another 2–3 minutes to combine flavors.
- 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
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg