This Chickpea Curry Soup is creamy, comforting and filled with warming spices and plant-based protein. It is easy to make for a cozy lunch or dinner, perfect for when you want something warming, hearty and flavorful. Made with tender chickpeas, potatoes and vegetables simmered in a fragrant coconut curry broth.
If you love a good chickpea curry like this Chickpea and lentil curry, this spiced chickpea soup is for you. It’s an easy vegan soup loaded with warming, curry flavor. Perfect for meal prep or for a simple weeknight dinner. Chickpeas are an easy, budget friendly pantry staple and make this soup hearty enough to serve as a main meal. They are also great in salads like this Indian chickpea salad that makes a great side served with this soup. Also tastes great with a side of Naan bread.
If you enjoy cozy vegetarian soups, you might also like my Spiced carrot and lentil soup, Sweet potato, coconut and chilli soup or this Lentil Quinoa Soup. They are all loaded with warming spices for a comforting meal.
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Ingredients
The ingredients to make this curried chickpea soup are listed below. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Olive oil, use a good quality oil, like extra virgin olive oil or a neutral flavoured oil.
- Onion, use a yellow onion or red onion works.
- Carrots, they add some natural sweetness that balances the savory curry spices. They also add color and pair beautifully with the creamy coconut broth.
- Celery, adds a subtle savory flavor that creates a delicious base for the soup.
- Garlic, this soup recipe calls for 2 cloves, if you are a big garlic lover, use 3.
- Tomato paste, ads depth and flavor to the broth.
- Spices: salt, ground ginger, ground black pepper and yellow curry powder (spicy or mild), Curry powder ads a warming, aromatic flavor. The spices bring depth to the soup and turn the coconut milk into a fragrant curry broth.
- Chickpeas, canned chickpeas are convenient and easy to use, drain and rinse them. They add plant based protein and make this curry soup hearty and satisfying.
- Russet Potatoes, peeled and diced. As they cook, they also help give the broth a little more body.
- Vegetable broth, choose a good quality vegetable broth for the best result. Homemade is also a great option.
- Coconut milk, gives the soup its creamy texture. Full-fat coconut milk gives a richer and creamier broth.
- Fresh cilantro, it adds a fresh flavor that works great with chickpeas and curry. Add it near the end of cooking or sprinkle it over each bowl before serving to keep the fresh flavor.
- Lemon juice, to taste. Fresh lemon juice is an important finishing touch. It brightens the soup and complements all the flavors.
See recipe card for quantities.
Instructions
Making this chickpea potato soup is easy and fast. See the step-by-step photos and instructions below. For the full written instructions, see the recipe card at the bottom.
- Step 1: Chop all the veggies for the soup.
- Step 2: In a big pot heat the olive oil and add the onion, carrots, celery and sauté until the onions are soft and translucent. Then add the garlic, tomato paste and spices.
- Step 3: Add the stock, coconut milk, potatoes and chickpeas. Bring to a boil while stirring and then reduce to a simmer until the potatoes are soft and cooked through.
- Step 4: Take off the heat and stir in the cilantro and a squeeze of lemon juice. Salt and pepper to taste top with a little chopped herbs if desired.
Optional: For a thicker and creamier soup, use an immersion blender to blend the soup with a few pulses directly in the pot. As pictured above, it is not blended.
Substitutions and Variations
- Beans: White beans are a good alternative to the chickpeas. They have a softer, creamier texture and work well with the potatoes, vegetables and coconut curry broth.
- Vegetables: Add more veggies like frozen peas, baby spinach or kale, some chopped cauliflower or red bell pepper. Stir in leafy greens and peas towards the end of the cook time so they don’t overcook.
- Make it spicy: Adjust the spice to your preference. Use a mild curry powder for a mild flavor soup. For a spicy chickpea soup, use a spicy curry blend, add chopped green chilies or top with chili flakes to taste.
- Make it creamy: For a thicker soup, use an immersion blender to blend the soup with a few pulses directly in the pot. This creates a creamy texture without needing to add extra cream.
- Herbs: Fresh parsley is a good alternative to cilantro.
- Ginger: Freshly grated ginger can also be used instead of the dried ginger. Use about ½ tablespoon of the fresh ginger for a lovely flavor.
- Gluten-free: This indian chickpea soup is naturally gluten-free when made with gluten-free curry powder and vegetable broth. Check the labels of packaged ingredients.
How to Store Curry Soup
When the chickpea curry soup has cooled down, pack it in an airtight container and store in the fridge for up to 3–4 days. The flavors often taste even better the next day as the curry spices have more time to enhance. The potatoes and chickpeas may soak up some of the broth, so the soup can become a little thicker the next day. You can add a little extra vegetable broth or water when reheating the soup if needed.
To reheat: Warm the soup gently on the stove, stirring occasionally, until piping hot and simmering. Or heat one portion in the microwave on high heat until piping hot and steaming. Add a little fresh lemon juice and cilantro just before serving to bring back the bright, fresh flavor.
Freezer
This chickpea curry soup can be frozen, but the texture will change a little. The potatoes may become a little softer after thawing and the coconut milk may separate slightly. Use a freezer safe container, leaving a little room at the top for expansion. Freeze for up to 3 months.
To reheat: Thaw the frozen soup overnight in the fridge and reheat gently on the stovetop, stirring well to bring the broth back together. If the soup looks separated after thawing, don’t worry, it will come together. Stir it as it warms, and add a splash of vegetable broth if needed. Finish with fresh lemon juice and cilantro after reheating.
Top Tip
Adding some freshly squeezed lemon juice to this vegan chickpea soup will enhance all the flavors. The coconut milk and curry spices create a rich, warming broth, and some lemon gives it a brighter flavor. Start by adding a little, taste the soup, and add more to taste. Finish with fresh cilantro for a lovely contrast to the creamy coconut curry.
FAQ
Yes! Canned chickpeas are ideal because they are already cooked and make this soup fast and easy to make. Drain and rinse them before adding them to the curry soup. They soak up the curry flavors as the soup simmers without requiring the long cook time of dried chickpeas. That said, you can of course use boiled chickpeas instead of canned.
Absolutely, it tastes even better the next day after the flavours develop. Prepare it a day ahead, store in the fridge, and reheat it gently on the stovetop until piping hot when ready to serve. Add fresh lemon juice and cilantro at the end to brighten the flavors.
This soup is easy to adjust to your liking. It depends on the curry powder you use. Many curry powders are aromatic rather than spicy. For a mild soup, use a mild curry powder. If you like more heat, use a spicy curry blend and add chili flakes to taste. A little drizzle of chili oil tastes great too.
Yes. You can replace the coconut milk with ½ cup plant-based cooking cream or use additional vegetable broth for a lighter, less creamy soup. If you use only broth, I suggest blending part of the soup for a creamer consistency.
Soup tastes great with a slice of crusty bread like this Easy No Knead Artisan Bread or some Naan. For a lighter meal, pair this Chickpea curry soup with coconut milk with a fresh Cucumber and red onion salad or this crispy Indian carrot salad.
More Soup Recipes
Chickpea recipes
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This Chickpea Curry Soup is creamy, comforting and filled with warming spices and plant-based protein. It is easy to make for a cozy lunch or dinner, perfect for when you want something warming, hearty and flavorful. Made with tender chickpeas, potatoes and vegetables simmered in a fragrant coconut curry broth.
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 carrot, peeled and chopped
- 2 stalks of celery, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon yellow curry powder (spicy or mild)
- 1 teaspoon salt, or more to taste
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- 2 (14oz / 400g each) cans chickpeas, rinsed and drained
- 2 medium russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 (14oz / 400g) can coconut milk
- ¼ cup fresh cilantro, chopped
- fresh lemon juice, to taste
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In a big pot heat the olive oil and add the onion, carrots, celery and sauté for about 5-10 minutes until the onions are soft and translucent.
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Then add the garlic, tomato paste and spices, cook for 2 minutes while stirring.
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Add the stock, coconut milk, potatoes and chickpeas. Bring to a boil while stirring, and then reduce to a simmer for about 15 minutes or until the potatoes are soft and cooked through.
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Optional: For a thicker and creamier soup, use an immersion blender to blend the soup with a few pulses directly in the pot. Don’t blend it too much though, there should be still be a lot of potato peaces and whole chickpeas.
Or take about ¼ of the soup and mix in a blender, and then sir back into the rest of the soup.
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Take off the heat and stir in the cilantro and a squeeze of lemon juice. Salt and pepper to taste, top with a little more chopped cilantro if desired. Tastes great with some crusty bread.
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