Chickpea & Vegetable Coconut Curry Soup

Soup season is upon us, but truth be told, I’m a soup-year-round type of gal. I love soups & stews, no matter the weather, because they’re easy, satisfying, light, customizable, nourishing… and perfect for plant-centric eaters. Once you have the method down for making soups, the possibilities are endless. Choose any combo of vegetables, stock, herbs, spices, grains, legumes and fats, then it’s time to get those creative juices flowing.

I came up with this particular recipe on a whim when I wanted a rich & comforting homemade curry for dinner, but didn’t feel like going to the store. Because of my Lean Pantry kitchen stock list, I had everything I needed to throw this guy together. I started with coconut oil, sweet onion & carrots, then added lots of fresh garlic & minced ginger. Next comes the spice blend… madras curry powder, ground cumin, turmeric, crushed red pepper flake & cinnamon. Talk about a winning team! Pro-tip… let the spices go for a bit in the hot pan, then, when the pan gets too dry, add some water to create a paste of sorts. This allows the spices to “bloom” while also preventing them from burning.

After the spices comes veggie broth and coconut milk, then just simmer for 20-30 minutes. Finally, add a can of chickpeas, fresh green beans (or any veg) and a squeeze of lime, continuing to simmer until green beans are cooked to al dente. So easy, right? And trust me when I say, it’s just as delicious as it is easy. Serve with grain of choice, maybe some cumin-roasted tofu, and any other toppings you love (scallions? pickled red onions? cilantro?).

Chickpea & Vegetable Coconut Curry Soup


2 tablespoons coconut oil
1 large yellow onion, diced
2 large carrots, peeled & diced
sea salt
4 cloves garlic, minced
2-3” knob ginger, peeled and minced/grated
2 teaspoons madras curry powder
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon crushed red pepper flake (medium heat)
4 cups vegetable stock or broth
1 14-oz can full-fat coconut milk
1 can chickpeas, drained and rinsed
2-3 cups trimmed fresh green beans
1-2 tablespoons fresh lime juice

For serving (optional)
Cooked grain of choice (brown rice, quinoa, etc.)
Cumin Roasted Tofu
Toppings (lime, cilantro, pickled onions, etc.)

To Make

Heat oil in a large pot. Add onion, carrot & 1 teaspoon salt. Sauté until softened, 5-7 minutes. Add garlic & ginger, sauté for another minute or so.

Add spices, stirring consistently. Cook the spices for about 3 minutes. When the pan gets dry, add enough water to make a paste (try 1/4 cup). This will help to cook the spices while preventing them from burning.

Add vegetable stock and coconut milk. Season with salt. Bring to a rolling simmer and reduce to low heat. Partially cover and simmer for 20-30 minutes.

Add 1 can chickpeas, the green beans and 1 tablespoon lime juice. Continue simmering until green beans are cooked through. Season with salt and more lime juice to taste.

3 thoughts on “Chickpea & Vegetable Coconut Curry Soup

  1. I’m making this tonight!! One question I have, if I only have regular curry powder, should I used the same amount? Thank you!!


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