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.
Estimated nutrition per serving:
Long time vegan, creator of A Virtual Vegan & author of the book 
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!
Amy says
The soup is called “creamy” and it does look pureed in the picture. But, the directions do not indicate to puree. I did puree and it was delicious. But, I am curious if the recipe is complete and the soup was not originally intended to be pureed or if the recipe is missing the step of pureeing. Thank you for clarifying.
A Virtual Vegan says
Hi Amy. So glad you enjoyed it! I don’t puree this soup when I make it and it isn’t pureed in the picture. It’s creamy because of the added full fat coconut milk. Also the potatoes break down a bit while cooking and thicken it up further. I like this soup to be chunky. There is nothing to stop you scooping some out and pureeing it, then returning it back to thicken it more though if you want to, or even blending it up completely.
Jacob says
I made this last night and liked how it turned out. I’ll add some red chilli powder for an extra kick next time. I also cooked the dry garbanzo beans in my instant pot (45 minutes without soaking) as I don’t like the canned stuff.
A Virtual Vegan says
So glad you enjoyed it!
Greg says
I just made this in my Instant Pot and it was sooo delicious! I switched it up a bit for the Instant Pot and increased all the ingredients a bit since I had 4 cups of frozen homemade veggie stock and canned beans in the US mainly come in 15 oz tins, so I used 30 oz of beans, 2 cans. I sautéed and simmered in the pot like the recipe says. I then added the chickpeas and coconut milk and pressure cooked for 10 minutes with a quick release. I puréed the whole batch smooth with my immersion blender. Tasted amazing and will be better tommorow night for dinner. Thanks!
A Virtual Vegan says
I’m so glad you enjoyed it and it’s great to know it works well in an Instant Pot. I’ll cook it that way next time I make it!
Ines says
I just made and ate this for my lunch. It is so good. I didn’t have curry powder so I made my own. Definitely making this again
A Virtual Vegan says
So glad you enjoyed it!
Jeanette says
I made this soup tonight with a few modifications. It came out delicious! I keep my fat intake to a minimum so I sautéd the onion and other veggies in water and omitted the coconut milk. I steamed some cauliflower then blended it with part of a can of chick peas. It made the soup nice and creamy. My family and I really liked it!
A Virtual Vegan says
So glad you enjoyed it and were able to adapt it to suit!
Rawan says
This soup is amazing and so easy to make. I have made it so many times now. In fact, when I have guests over, I have made this soup because it is so delicious and healthy.
A Virtual Vegan says
I’m so glad you are enjoying the recipe! It’s a firm favourite here too!