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.