Creamy Curry Chickpea Soup

This lightly spiced Creamy Curry Chickpea Soup is easy to make and can be cooked from scratch in less than 30 minutes. Healthy, comforting and perfect with fresh, crusty bread or warm naan.

This lightly spiced Creamy Curry Chickpea Soup is easy to make and can be cooked from scratch in less than 30 minutes. Healthy, comforting and perfect with fresh, crusty bread or warm naan..

I only realized a few weeks ago that there are no soup recipes on my blog. I started A Virtual Vegan in April, just as the weather started heating up, so soup kind of fell by the wayside. Don’t worry though because I am changing that now Fall is here and my first soup recipe is this lovely Creamy Curry Chickpea Soup.

You are probably pretty relieved that this recipe doesn’t involve pumpkin. I realize that the last three recipes I have posted involved pumpkin in some shape or form, and you will be pleased to know that my obsession with them has eased (for now!).

This soup is simple to make and full of goodness. It is unbelievably rich and creamy and makes the perfect quick and easy dinner or lunch. It is lovely served with warm naan bread or fresh crusty bread

This lightly spiced Creamy Curry Chickpea Soup is easy to make and can be cooked from scratch in less than 30 minutes. Healthy, comforting and perfect with fresh, crusty bread or warm naan.

Made from scratch in four very easy steps, this Creamy Curry Chickpea Soup can be ready and on your table within 30 minutes.

I just love meals like that during the week don’t you?

Settle down to a warm bowl after a busy day and you will be one happy bunny!

Once you have tried this Creamy Curry Chickpea Soup for yourself, I would love it if you could leave your comments below. You can also share your pictures with me on Instagram (@avirtualvegan). Be sure to add the hashtag #avirtualvegan so I don’t miss them!

If you love curry then try my Curry Hummus too. It’s the bomb!

Creamy Curry Chickpea Soup
Rate this recipe
8 ratings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4

Creamy Curry Chickpea Soup

This lightly spiced Creamy Curry Chickpea Soup is easy to make and can be cooked from scratch in less than 30 minutes. Healthy, comforting and perfect with fresh, crusty bread or warm naan.


  • 1 tablespoon coconut oil ( you can sub for any other kind of oil)
  • 1 medium onion chopped
  • 4 medium carrots chopped
  • 4 cups cubed potato
  • 2 cloves of garlic
  • 1 tablespoon mild curry powder
  • 3 cups vegetable stock
  • 2 cups cooked chickpeas/garbanzo beans
  • 1 tin coconut milk (398mls - full fat will give a richer, thicker texture but light can also be used if you don't mind your soup slightly thinner)
  • 1 - 2 teaspoons salt (add this to taste)
  • 1 teaspoon pepper
  • 1 teaspoon sugar (optional but lifts the flavour slightly)


  1. Heat the coconut oil in large soup pan
  2. Saute the onion until just starting to turn golden brown.
  3. Add the carrots, potato, garlic & curry powder and cook for a few more minutes, stirring every 30 seconds or so.
  4. Add the stock and simmer until the potatoes and carrots are tender (about 10 minutes).
  5. Add garbanzos/chickpeas, coconut milk and sugar.
  6. Season with salt and pepper.
  7. Simmer over a medium/low heat until hot.

This lightly spiced Creamy Curry Chickpea Soup is easy to make and can be cooked from scratch in less than 30 minutes. Healthy, comforting and perfect with fresh, crusty bread or warm naan.

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  1. Kandy says:

    I am curious as to what makes a “mild” curry powder? I have curry powder that was given to me and it came from Trinidad, West Indies. I am wondering if it would work in this recipe? Possibly use only 1/2 a TBSP? I am wanting to make this for supper tonite.

    • A Virtual Vegan says:

      Hi Kandy. Any curry powder will work fine in this recipe. I just stated mild as the soup is intended to be mild and creamy rather than spicy and it suits more tastes if it’s mild. As long as it is a curry powder you like then it will be great and yours sounds great! Lucky you to be gifted that! If you don’t mind a stronger flavour then go for the full tbsp or add half then once you have added all of the ingredients have a taste and add a little more if necessary. I hope you enjoy it!

  2. Deborah says:

    I just made and ate this for my dinner. I didn’t have a can of coconut milk so I made my own and used that. I didn’t thicken the soup but I will with the leftovers and see what the difference is. It was very lovely and tasty and I’ll definitely make it again 😀

    • A Virtual Vegan says:

      Thanks for taking the time to comment Deborah and I am glad you liked it. Extra brownie posts to you for making your own coconut milk! That’s something I haven’t tried yet. Have a great day!

      • Deborah says:

        It’s easy. Dessicated/shredded coconut and very warm water in a blender for a couple of minutes and strained through a nut bag. The instructions I saw said 1 cup of coconut to 3 cups hot water. I used 2 cups of water to make it more creamy for this recipe 😀

        • A Virtual Vegan says:

          I have loads of shredded coconut at home. I make my own nut milk but have never made coconut milk. I will try it next time. Thanks!
          I do make coconut butter with my shredded coconut though. You might want to try that if you haven’t before. Throw in a food processor and keep going until it turns to butter. It is delicious and keeps forever in a sealed jar.

  3. Nancy Emdia says:

    Just made this for dinner last night, it was so delicious. Very rich and creamy,perfect for a fall evening. And incredibly easy to make. It is going into my fall/winter soup rotation. 😀

  4. AvocadoPesto says:

    Loving the sound of this soup. Pretty much ready to get the pot out and make this for dinner tonight! I love adding coconut milk to soup to get that really creamy component! So good!

  5. Don says:

    any option modifier besides coconut milk? Sorry, I’m not vegan but trying to make at least a vegetarian soup with chickpeas. I have everything but the coconut milk- Im sure its very tasty with coconut milk, but I’m counting calories and sugar levels…I know one can blend a some of the beans to add thickness…but..checking if you have any suggestions. Thanks for sharing!

    • A Virtual Vegan says:

      The coconut compliments the curry flavour really well and adds thickness but you could replace it with some standard milk or non dairy milk or use half milk half stock depending on what you’ve got. Or even all stock. It just won’t be as rich and creamy. It won’t taste quite as good as with coconut milk but it will still be very nice. It would be thinner too so I would suggest blending up some of the veggies in the soup to thicken it like you said. Potatoes work really well for this or beans. You could add a few more if you don’t want to lose too much texture. Cashew cream would also be an option if you weren’t counting calories. I hope that helps :0)

      • Don says:

        Than You so much! I wound up using a half cup of unsweetened almond milk, a spoon of greek yogurt, and blending up about a half cup worth of the chickpeas/+broth along with a few xtra spices. Turned out great – though I’m sure it may not be as good as with coconut milk we really enjoyed it and really hit the spot on a cold night.

        The problem with a lot of the canned coconut milk available in my area is that they are high calorie and loaded with sugar. But I understand lower cal/sugar options are available If I really hunt for it…I was just eager to make this last night! Thanks again!

        • A Virtual Vegan says:

          You are very welcome. I am glad it turned out well and that you enjoyed it. It’s a regular fixture on our dinner menu here!

    • A Virtual Vegan says:

      Thank you Nadine. I have never actually tried freezing it. Coconut milk can be a bit funny when you freeze it and sometimes separates a bit and goes a little grainy. There is a chance that the other ingredients would stabilize it a bit but I’m not totally sure. Next time I make it I will try then update the recipe accordingly. In the meantime it’s up to you if you want to risk it. I am sure it would still be edible just not at its best & perhaps a little grainy. If you do try it before me let me know what happens!

    • A Virtual Vegan says:

      Because it takes such a short time to cook anyway I have never tried it in the slow cooker. My only concern would be that the coconut milk might go a bit funny. You could cook everything but the coconut milk then add that just before you were getting ready to serve though. It would probably only need 10 minutes or so to warm up once you add it. That would be a way around it. Hope that helps :O)

  6. Krystle Mitchell says:

    I made this tonight and because I love a really smooth and creamy soup, I blitzed the cooked soup in my thermomix. I left a few cooked chickpeas out and also added some chopped tomatoe so the end result was a creamy soup with some chopped tomatoe, chickpeas and parsley stired through out. I had to add sme extra water, a half tin of coconut milk, an extra teaspoon of sugar and extra teaspoon of curry powder. I added a touch more water as well so as to get a nice soup texture. It made almost six litres of soup!! Thanks for the recipe it was super delicious, and hubby has asked for it to go in the ‘rotation’ lol 🙂

    • A Virtual Vegan says:

      Hi Krystle. Thanks so much for stopping by to leave feedback! Your finished soup sounds lovely. It’s such a lumpy soup that if you blitz it completely smooth it will end up ‘stand your spoon up’ thick, so some extra liquid (& seasonings to compensate for the extra liquid) will be necessary as you found. And wow, 6 litres of finished soup! That means a break from cooking for the next few days which sounds good to me! I love that you added tomatoes. I like them in my curries so have no idea why I have never thought to add them here. I will try it next time. Have a lovely weekend :O)

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