Curry Coconut Soup With Chickpeas

Warm, fragrant, and wonderfully creamy, this Curry Coconut Soup with Chickpeas is comfort in a bowl. Blending coconut milk, spices, chickpeas, and fresh herbs, it’s a quick and nourishing meal that’s bursting with vibrant, feel-good flavors. Perfect for chilly nights or anytime you crave something cozy and full of life!

Why You’ll Love This Recipe

It’s rich, creamy, and deeply satisfying without being heavy.

Packed with wholesome ingredients like chickpeas, coconut milk, and fresh spices.

Completely plant-based and naturally gluten-free!

Quick and easy — ready in under 30 minutes with just one pot.

Key Ingredients

Coconut Oil or Olive Oil: Builds a rich base with a subtle tropical flavor.

Ground Cumin and Turmeric: Earthy, warming spices that add depth and color.

Fresh Ginger and Jalapeño: A zingy kick and a hint of heat.

Red Curry Paste: Delivers bold, savory flavor with a little spice.

Chickpeas: Hearty, protein-packed, and perfect for soaking up flavors.

Coconut Milk: Makes the broth luxuriously creamy.

Vegetable Broth: Lightens the soup while keeping it nourishing.

Curry Coconut Soup With Chickpeas

Ingredients

3 tablespoons coconut oil or extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 small onion, finely chopped

1 jalapeño, finely minced

1 heaping tablespoon fresh ginger root (1-inch piece), peeled and finely minced

2-3 tablespoons fresh cilantro, chopped

1 tablespoon red curry paste (add more for taste if desired)

3 Roma tomatoes, seeded and finely chopped

1 14-ounce can chickpeas, rinsed and drained

1 14-ounce can organic coconut milk (regular)

4 cups low sodium vegetable broth (or chicken broth)

Instructions

Heat the coconut oil (or olive oil) in a large stockpot over medium-high heat.

Add the cumin and turmeric to the hot oil and let them sizzle for about a minute until aromatic.

Stir in the finely chopped onion and minced jalapeño. Sauté for 4–5 minutes, until the onions become soft and lightly golden.

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Mix in the minced ginger, chopped cilantro, and red curry paste. Cook for another minute, stirring constantly to release the flavors.

Add the chopped tomatoes, rinsed chickpeas, coconut milk, and vegetable broth.

Bring the soup to a gentle simmer, then reduce the heat and let it cook for 10–15 minutes, or until the chickpeas become tender and the flavors blend beautifully.

Recipe Notes

Control the Spice Level: If you prefer a milder soup, use less jalapeño and start with just 1 tablespoon of red curry paste. You can always add more at the end if you want extra heat.

Fresh Ingredients Matter: Freshly minced ginger and cilantro really boost the bright, aromatic flavor of the soup — don’t skip them if possible.

Tomato Tip: Be sure to seed your Roma tomatoes to prevent the soup from becoming too watery. Chopped canned tomatoes can work in a pinch, but fresh is best for this recipe.

Soup Thickness: If you like a thicker soup, simmer it uncovered for a few extra minutes to allow the broth to reduce slightly. You can also mash some chickpeas against the side of the pot for a creamier texture.

Meal Prep Friendly: This soup stores well and actually tastes even better the next day as the flavors meld together. Make a double batch for easy lunches!

Broth Options: Vegetable broth keeps it vegan, but chicken broth adds extra richness if you’re not vegetarian.

Coconut Milk Tip: Use full-fat coconut milk for the creamiest, richest texture. Light coconut milk will make the soup thinner but still delicious.

Nutrition Information:

YIELD: 4 SERVING SIZE: 1

Frequently Asked Questions:

Is this soup vegan and gluten-free?

Yes! It’s naturally vegan and gluten-free when made with vegetable broth and plant-based ingredients.

Can I make it less spicy?

Absolutely. Reduce the amount of jalapeño and use a mild curry paste to lower the heat.

Can I add other vegetables to the soup?

Definitely. Try adding spinach, kale, diced carrots, or sweet potatoes for extra nutrients and texture.

Can I use light coconut milk instead of regular?

Yes, but the soup will be a little thinner and slightly less creamy. It still tastes delicious!

How long does this soup last in the fridge?

It stays fresh in an airtight container in the refrigerator for up to 4 days.

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and fully cook them first before adding to the soup.

Can I make this soup in advance?

Absolutely! It’s a great make-ahead meal because the flavors continue to develop overnight.

What can I substitute for red curry paste?

You can use yellow curry paste or a combination of curry powder and a little chili paste for a similar flavor.

How can I thicken the soup more?

Simmer it uncovered for a few extra minutes or mash some of the chickpeas into the broth.

What can I serve with this soup?

Warm naan, steamed rice, or a fresh cucumber salad all pair beautifully with this dish.