This lightly spiced Creamy Chickpea Curry 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.
Creamy Curry Chickpea Soup
Soup, curry and chickpeas. They are three of my favourite things and this lovely Creamy Chickpea Curry Soup is now my fourth. It is so creamy and delicious!
CHICKPEAS FOR DAYS....
Chickpeas are a recurrent theme here on AVV. I have so many recipes that involve them. A few of my favourites are my Loaded Taco Fries, my Brownie Batter Dessert Hummus and my New York Cheesecake. They are so versatile and they really come into their own in this soup recipe.
This soup is simple to make, full of goodness and very filling thanks to the chickpeas and coconut milk. It is unbelievably rich and creamy and makes the perfect quick and easy dinner or lunch.
I haven't tried it as I don't have one but I think this soup work work extremely well in an Instant Pot if you have one.
HOW TO SERVE THIS CREAMY CHICKPEA CURRY SOUP
Serve a great big, steaming bowl with a warm naan bread or some of my Miracle No Knead Focaccia. If you have any leftover cooked grains in the fridge, such as rice or quinoa, then feel free to add them to the soup in the last ten minutes of cooking. It's a great way to use them up and will make your meal even heartier.
Made from scratch in four very easy steps, this Creamy Chickpea Curry 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 Chickpea Curry 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
Ingredients
- 1 tablespoon coconut oil ( you can sub for any other kind of oil)
- 1 medium onion , chopped
- 4 medium carrots , chopped
- 900g | 4 cups potato cubed
- 2 cloves garlic
- 1 tablespoon curry powder
- 3 cups vegetable stock , or water
- 410g | 2 cups cooked chickpeas , (1 19oz/540ml can)
- 398mls | 1 can canned coconut milk , 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 to taste
- 1 teaspoon pepper
- 1 teaspoon sugar , optional but lifts the flavour slightly
INSTRUCTIONS
- Heat the coconut oil in large soup pan
- Saute the onion until just starting to turn golden brown.
- Add the carrots, potato, garlic & curry powder and cook for a few more minutes, stirring every 30 seconds or so.
- Add the stock/water and simmer until the potatoes and carrots are tender (about 10 minutes). At this point if you prefer a thicker, smoother soup, you can remove half, blend it up in a blender, then return it to the pan before continuing with the next step.
- Add chickpeas, coconut milk and sugar.
- Season with salt and pepper.
- Simmer over a medium/low heat until hot.
NUTRITION
Nutritional information is provided for convenience & as a courtesy only. The data is a computer generated estimate so should be used as a guide only.
Crystal says
I was looking for tasty soup recipes after I had 4 wisdom teeth removed and needed something easy to eat. I blended it for smoothness. This tasted fantastic and was much better than eating yogurt and baby food all the time. I would definitely make this again.
Pippi L says
I love this soup! Made it for the first time tonight and made a few adaptations, such as more garlic, cinnamon instead of sugar, cumin seeds, and a few shakes of red pepper flakes. This will be a staple for now on. Thanks for the great recipe!
A Virtual Vegan says
Thank you! So pleased you enjoyed it!
Valerie says
This is easy and delicious! We've enjoyed this recipe in our home several times now, so thanks! My husband LOVES this soup - I know I can make it a couple times a month and he won't tire of it. Garbanzo beans are a little waxy for me, so I used cannellini beans instead. I'v stirred in leftover coconut rice and that was really good, too.
A Virtual Vegan says
Thank you so much Valerie. It's one of my husband's favorites too!
Gerry says
This soup is outstanding! Thank you so much for comfort goodness!
A Virtual Vegan says
Glad you're enjoying it Gerry!
Richard Moyles says
This was delicious and very simple to make!
Julie says
We make this all the time. One of our favourites!
A Virtual Vegan says
Thats so good to hear Julie. Thank you. We love it too!
Shannon says
I have been trying to eat healthier so I tried this. It turned out perfectly; delicious and filling. I pureed it a bit with a hand blender to make it a tad smoother. Great recipe! I appreciated how easy and quick it was. Next time I'll have to try it over rice or with naan.
A Virtual Vegan says
It's so good with naan bread! I'm so glad you enjoyed it Shannon and thank you for stopping by to leave feedback. It's much appreciated!