Coconut Curry Soup with Chickpeas

This Coconut Curry Soup with Chickpeas has an incredible intoxicating combination of flavors.  It’s an easy vegan soup to pull together any night of the week!

 This chickpea soup is richly flavored with coconut, curry, some ginger and a wee bit of jalapeno. This chickpea soup is also a really great immune support soup with all of the onions, ginger, turmeric and curry!  

CHICKPEA SOUP RECIPE

This coconut curry soup is all about the broth.  This broth has an amazing combination of flavors!

• Coconut oil or extra-virgin olive oil
• Ground cumin
• Turmeric
• Onion
• Jalapeño
• Ginger root
• Cilantro
• Red curry paste 
• Roma tomatoes
• Canned chickpeas
• Coconut milk 
• Vegetable broth or chicken broth

HOW TO MAKE CHICKPEA SOUP 

This chickpea curry soup comes together in about 25 minutes start-to-finish.

1. Add the oil to a stockpot over medium high heat.
2. Sprinkle in the cumin and turmeric and let sizzle for a minute until fragrant.
3. Add the onion and jalapeño and saute for 4-5 minutes or until onions turn soft and golden.
4. Stir in the ginger, cilantro and curry paste and cook for another minute.
5. Add the tomatoes, chickpeas, coconut milk and broth.
6. Bring to a simmer, then lower heat and cook for another 10-15 minutes until the chickpeas turn soft.

MORE EASY VEGAN SOUP RECIPES YOU’LL LOVE

• Vegan Lentil Soup
• Coconut Curry Broccoli Soup
• Minestrone Soup Recipe
• Curried Roasted Cauliflower Soup
• Turmeric Cauliflower Chowder

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Yield: 4 servings

Coconut Curry Soup with Chickpeas

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

This Coconut Curry Soup with Chickpeas has an incredible intoxicating combination of flavors.  It's an easy vegan soup to pull together any night of the week!

Ingredients

• 3 tablespoons coconut oil or extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 small onion, finely chopped
• 1 jalapeño, finely minced
• 1 heaping tablespoon fresh ginger root (1-inch piece), peeled and finely minced
• 2-3 tablespoons fresh cilantro, chopped
• 1 tablespoon red curry paste (add more for taste if desired)
• 3 Roma tomatoes, seeded and finely chopped
• 1 14-ounce can chickpeas, rinsed and drained
• 1 14-ounce can organic coconut milk (regular)
• 4 cups low sodium vegetable broth (or chicken broth)

Instructions

1. Add the oil to a stockpot over medium high heat.
2. Sprinkle in the cumin and turmeric and let sizzle for a minute until fragrant.
3. Stir in the onion and jalapeño and saute for 4-5 minutes or until onions turn soft and golden.
4. Add the ginger, cilantro and curry paste and cook for another minute.
5. Stir in the tomatoes, chickpeas, coconut milk and broth.
6. Bring to a simmer, then lower heat and cook for another 10-15 minutes until the chickpeas turn soft.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 495Total Fat: 38gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 499mgCarbohydrates: 34gFiber: 8gSugar: 8gProtein: 10g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.