Warm Up with Chickpea Coconut Curry Soup
Warm Up with Chickpea Coconut Curry Soup and enjoy a bowl full of rich, comforting flavors. This creamy, spice-packed soup combines tender chickpeas, velvety coconut milk, and aromatic curry spices for a nourishing and satisfying meal. A touch of agave adds sweetness, while fresh lime juice brings the perfect balance. Whether you’re craving a cozy dinner or a meal prep favorite, this one-pot wonder is a must-try!
INGREDIENTS YOU’LL NEED:
- 2 tablespoons Avocado Oil – A healthy, high-heat oil that helps sauté the aromatics and enhances the richness of the soup.
- 1 Onion (chopped) – Adds a sweet and savory depth of flavor when cooked down.
- 4 cloves Garlic (minced) – Brings a bold, aromatic taste that enhances the curry spices.
- 1 tablespoon Ginger (minced) – Adds warmth and a slightly spicy, fresh zing to the soup.
- 1 tablespoon Tomato Paste – Deepens the umami flavor and thickens the broth slightly.
- 1 teaspoon Turmeric – Gives the soup its golden color and adds earthy, anti-inflammatory benefits.
- 1 teaspoon Coriander – Provides a subtle citrusy and nutty flavor that complements the curry spices.
- 1 teaspoon Cumin – Adds warmth and a slightly smoky, earthy taste.
- 1 tablespoon Garam Masala – A fragrant spice blend that brings complex depth and warmth.
- ½ teaspoon Crushed Red Pepper Flakes (optional) – Adds a touch of heat for those who like a little spice.
- 1 (14-ounce) Can Diced Tomatoes (fire-roasted) – Enhances the soup with a rich, slightly smoky tomato base.
- 2 (15-ounce) Cans Chickpeas (rinsed and drained) – The protein-packed star of the dish, making it hearty and satisfying.
- 1 (14-ounce) Can Coconut Milk (full fat) – Creates a creamy, velvety texture with a hint of natural sweetness.
- 2 cups Vegetable Broth – Forms the flavorful base of the soup while keeping it light yet nourishing.
- 2 teaspoons Agave Nectar – Balances the spices with a touch of natural sweetness.
- ¼ cup Cilantro (chopped) – Brings a fresh, herby contrast to the warm spices.
- 1 Lime (juiced) – Adds a bright, citrusy tang to balance the richness.
- Salt and Black Ground Pepper (to taste) – Enhances all the flavors and lets you adjust the seasoning to your liking.
CHICKPEA CURRY SOUP WILL BE A FAVORITE:
- Filling and Full of Protein – Chickpeas make this soup hearty and keep me full without needing any meat. It’s a great plant-based meal!
- Creamy Without Dairy – Coconut milk makes it rich and smooth, so I get all the comfort of a creamy soup without any dairy.
- Tasty and Good for You – The warm spices and fresh herbs add tons of flavor, and it’s packed with healthy ingredients too!
HOW TO PREPARE CHICKPEA COCONUT CURRY SOUP?
Time needed: 30 minutes
- Sauté the Aromatics:
Heat 2 tablespoons of avocado oil in a large pot over medium heat. Add the chopped onion and cook for about 3–4 minutes until softened. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Build the Flavor:
Add 1 tablespoon of tomato paste, 1 teaspoon of turmeric, 1 teaspoon of coriander, 1 teaspoon of cumin, 1 tablespoon of garam masala, and ½ teaspoon of crushed red pepper flakes (if using). Stir everything together and cook for another minute to toast the spices and deepen their flavors. - Add Coconut Milk, Tomatoes, and Chickpeas:
Pour in the fire-roasted diced tomatoes with drained chickpeas. Stir well to coat the chickpeas in the flavorful spice mixture. Add the full can of coconut milk and 2 cups of vegetable broth. Stir in 2 teaspoons of agave nectar. - Simmer the Soup:
Bring the soup to a gentle simmer, then reduce the heat to low and let it cook uncovered for 15–20 minutes, stirring occasionally. - Season and Finish:
Stir in the juice of 1 lime and ¼ cup of chopped cilantro. Taste and season with salt and black pepper as needed. Let the soup simmer for another 2–3 minutes to blend the flavors. - Serve and Enjoy:
Ladle the warm, creamy soup into bowls and garnish with extra cilantro and a squeeze of lime, if desired. Serve with warm naan or rice for a complete meal!
FAQ – FREQUENTLY ASKED QUESTIONS:
Absolutely! This Chickpea Coconut Curry Soup is completely vegan and dairy-free, thanks to the use of coconut milk and vegetable broth.
Yes, I love making it ahead of time! The flavors really meld together as it sits, so it’s even better the next day. Just store it in the fridge for up to 3 days.
If you want it even creamier, I would do this in two parts. First, add one extra can of chickpeas to the soup and with an immersion blender smooth it out. Then add the remaining two cans of chickpeas. This makes the soup super smooth and velvety but will have some texture.
Yes! To make it in a slow cooker, simply toss all the ingredients into the pot, set it on low for 6-7 hours, and it’ll be ready when you are. Just add the cilantro and lime juice at the end.
Creamy Coconut Chickpea Soup RECIPE ADD-INS AND VARIATIONS:
- Use other beans: If you don’t have chickpeas, feel free to substitute with white beans or lentils for a different texture and flavor.
- Add more veggies: You can toss in some spinach, kale, or even sweet potatoes for extra nutrients and heartiness.
- Use a different oil: Instead of avocado oil, you can use coconut oil or olive oil to sauté the aromatics for a slightly different flavor.
- Adjust the spice level: If you prefer a milder soup, reduce the amount of crushed red pepper flakes or leave them out entirely.
- Swap agave for maple syrup: If you don’t have agave nectar, maple syrup works great to add a touch of sweetness.
- Use light coconut milk: For a lighter version, you can substitute full-fat coconut milk with light coconut milk without sacrificing too much creaminess.
WHAT IS COMMONLY SERVED WITH HEARTY CHICKPEA CURRY SOUP?
Curry soup is great for a cozy dinner at home or when you’re having friends and family over. It goes really well with warm naan bread or fluffy basmati rice to soak up the yummy flavors. You could also serve it with a light cucumber salad or some roasted veggies on the side. For drinks, a mango lassi or a cold glass of white wine, like Sauvignon Blanc, pairs perfectly with the spices. It’s a simple yet satisfying meal for any occasion!
HOW DO YOU STORE AND REHEAT LEFTOVER CREAMY CHICKPEA SOUP?
I like to store leftover curry soup in an airtight container in the fridge for up to 3-4 days. When I’m ready to eat, I simply reheat it on the stove over low heat, stirring occasionally to make sure it heats evenly. If it’s too thick after storing, I just add a little extra vegetable broth or water to get it back to the right consistency.
CAN LEFTOVER CURRY CHICKPEA SOUP BE FROZEN FOR LATER?
To freeze leftovers, I let the curry soup cool completely before transferring it to an airtight container or freezer-safe bag. I make sure to leave some space at the top for expansion. When I’m ready to enjoy it, I thaw it in the fridge overnight and reheat it on the stove, adding a bit of broth if needed.
LOOKING FOR MORE DELICIOUS SOUP AND STEW RECIPES? TRY THESE!
White Chicken Chili: Tender chicken, creamy beans, and just the right amount of spice come together in a rich, flavorful broth—all made in a single pot for easy cleanup.
Cheesy One-Pot Lasagna Soup: This recipe brings together tender pasta, a rich tomato broth, savory Italian sausage, and gooey melted cheese for a dish that’s hearty, satisfying, and perfect for busy nights.
Simple Old Fashioned Stovetop Beef Stew: Packed with tender chunks of beef, vibrant vegetables, and a savory, rich broth that tastes like it simmered all day—but it comes together easily on the stovetop.
Warm Up with Chickpea Coconut Curry Soup
Equipment
- Large Dutch Oven
Ingredients
- 2 tablespoons Avocado Oil
- 1 Onion (chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 1 tablespoon Tomato Paste
- 1 teaspoon Tumeric
- 1 teaspoon Coriander (ground)
- 1 teaspoon Cumin
- 1 tablespoon Garam Masala
- ½ teaspoon Crushed Red Pepper Flakes (optional)
- 1 (14 – ounce can) Diced Tomatoes (fire-roasted)
- 2 (15 – ounce cans Chickpeas (rinsed and drained)
- 1 (14 – ounce can) Coconut Milk (full fat)
- 2 cups Vegetable Broth
- 2 teaspoons Agave Nectar
- ¼ cup Cilantro (chopped)
- 1 Lime (juiced)
- Salt and Black Ground Pepper (to taste)
Instructions
- Sauté the Aromatics – Heat 2 tablespoons of avocado oil in a large pot over medium heat. Add the chopped onion and cook for about 3–4 minutes until softened. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Build the Flavor – Add 1 tablespoon of tomato paste, 1 teaspoon of turmeric, 1 teaspoon of coriander, 1 teaspoon of cumin, 1 tablespoon of garam masala, and ½ teaspoon of crushed red pepper flakes (if using). Stir everything together and cook for another minute to toast the spices and deepen their flavors.
- Add Coconut Milk, Tomatoes, and Chickpeas – Pour in the fire-roasted diced tomatoes with drained chickpeas. Stir well to coat the chickpeas in the flavorful spice mixture. Add the full can of coconut milk and 2 cups of vegetable broth. Stir in 2 teaspoons of agave nectar.
- Simmer the Soup – Bring the soup to a gentle simmer, then reduce the heat to low and let it cook uncovered for 15–20 minutes, stirring occasionally.
- Season and Finish – Stir in the juice of 1 lime and ¼ cup of chopped cilantro. Taste and season with salt and black pepper as needed. Let the soup simmer for another 2–3 minutes to blend the flavors.
- Serve and Enjoy – Ladle the warm, creamy soup into bowls and garnish with extra cilantro and a squeeze of lime, if desired. Serve with warm naan or rice for a complete meal!