Warm Up with Chickpea Coconut Curry Soup
Cozy up with a bowl of Warm Up with Chickpea Coconut Curry Soup—a rich, creamy, and flavor-packed dish that’s as comforting as it is nourishing. Made with tender chickpeas, velvety coconut milk, and a fragrant blend of warm spices, this vegan soup is the perfect balance of hearty and wholesome. Whether you’re craving something soothing on a chilly evening or looking for a satisfying plant-based meal, this curry-infused soup delivers big flavor with minimal effort. Grab a spoon and get ready to savor every delicious bite!
Servings: 4 servings
Calories: 120kcal
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!
Nutrition
Calories: 120kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 507mg | Potassium: 153mg | Fiber: 2g | Sugar: 6g | Vitamin A: 395IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg