The best Coconut Chickpea Lemon Curry soup

This amazingly easy-to-make coconut chickpea lemon soup is what happens when a wish to eat healthily collides with a love for rich, deep curry stews. It’s a warming, comforting and nutritious vegan dinner that tastes sinfully good…but it’s healthy and loaded with immune system boosting ingredients.

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This recipe is the best coconut chickpea lemon soup I’ve ever eaten because it combines sinfully rich curries with healthy ingredients in a simple vegan dish. And it’s so incredibly versatile. You can eat it as a soup or serve it with a side of rice like a regular curry and rice takeout. It doesn’t get much better or easier than that. One recipe to fit every mood.

It’s a simple to make, fully loaded with nutrients, easy vegan dinner recipe. And, what’s even more, this chickpea lemon soup is also meal prep friendly. Yes, that’s right. You can make it in advance and freeze it for later. Easy peasy. 

What’s great about the best vegan coconut chickpea lemon soup recipe:

  • Everything, I write with conviction 
  • Easy to make
  • Loaded with rich curry flavors 
  • Full of vitamins and immune system boosting ingredients 
  • Meal prep friendly 
  • Vegan
  • Gluten-free 
  • So versatile – can be served as a soup or a curry
  • A mouthwatering give-me-more kinda recipe

Although this easy soup is an all-year-round family favorite, I always make sure to make it during the winter months to help boost my immune system. 

Meal prep friendly vegan curry soup

This soup is amazing on so many levels. It’s vegan but tastes rich and creamy. It’s healthy but tastes sinfully good. And it’s easy to make and meal-prep friendly. You can easily make this soup in advance and freeze it for later (just one more reason to love this vegan dinner). When you’re ready to serve, just grab the soup out of the freezer and reheat it in a pot on the stove or in the microwave. It couldn’t be easier on a busy day.

How to serve curry soup

One of my favorite things about this creamy curry dinner is how versatile it is. You can serve it as a healthy soup with a side of bread or papadums to soak up all the sauce. Or you can serve it as a tasty vegan curry with a side of fluffy rice. 

Note: it’s also great served with a side of couscous if you’re in a hurry and can’t wait for the rice to cook.

The best instant pot vegan curry soup/stew recipe 

Yes, you read that right. This amazing chickpea lemon soup can be made very easily in an instant pot. Just cook everything in the instant pot at high pressure for 3 minutes with a quick release and voila. Your soup is ready to eat.

Note: you can add more liquid to the soup after cooking if needed.

Making the best vegan chickpea lemon curry soup in a crockpot 

Yes, this versatile recipe also works in a crockpot. Just add all the ingredients to your crockpot and let it cook for 6 hours. Garnish with a sprinkle of fresh basil before serving and bon appetit.

Note: you can add more liquid to the soup after cooking if needed.

The best Coconut Chickpea Lemon curry soup

This amazingly easy-to-make coconut chickpea lemon soup is what happens when a wish to eat healthily collides with a love for rich, deep curry stews. It’s a warming, comforting and nutritious vegan dinner that tastes sinfully good…but it’s healthy and loaded with immune system boosting ingredients.
This recipe is the best coconut chickpea lemon curry soup I’ve ever eaten because it combines sinfully rich curries with healthy ingredients in a simple vegan dish. And it’s so incredibly versatile. You can eat it as a soup or serve it with a side of rice like a regular curry and rice takeout. It doesn’t get much better or easier than that. One recipe to fit every mood.
Course Dinner, Soup
Cuisine American, Mediterranean
Keyword Gluten-free, vegan
Prep Time 8 minutes
Cook Time 25 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 1 tbsp Olive Oil
  • 2 15oz cans Chickpeas rinsed and drained
  • 1 large Carrot diced
  • 1 Red Onion diced
  • 5 cloves Garlic minced
  • 2 Celery Stalks diced
  • 1 Zucchini diced
  • 1 Red Bell Pepper diced
  • 1 Yellow Bell Pepper diced
  • ½ cup Tomatoes plum or cherry tomatoes
  • tbsp Curry Powder
  • 1 tbsp Dried Basil
  • 1 tbsp Dried Oregano
  • 1 tbsp Paprika
  • 2 Lemons – juice from
  • 1 tsp Sea salt or Kosher Salt
  • Pinch of Pepper
  • ½ cup Vegetable Broth
  • 2 15oz cans Coconut Milk full-fat or light as you prefer
  • 1 bunch Fresh Basil chopped

Instructions

  • Heat olive oil in a large pot and add the carrots, red onion, celery, zucchini, and bell peppers. Cook at medium-high heat while stirring occasionally for about 5 minutes or until the onions start to soften. 
  • Next, add the chickpeas,  minced garlic, tomatoes, and all the spices and mix until everything is combined. Let the veggies cook for a few more minutes before pouring in the coconut milk, lemon juice, and vegetable stock. Combine everything and bring to a boil. Turn the heat down to a simmer and leave the soup to cook for 8-10 minutes. 
  • Add water to the soup if you think it’s too thick at this point.
    Serve with a sprinkle of basil on top and enjoy.

Cooking in an instant pot

  • Add all the ingredient (except for the fresh basil) to the instant pot and cook at high for 3 minutes with the quick release on. Add a little extra water before serving if the soup is too thick. Serve with a garnish of fresh basil and enjoy.

Cooking in a crockpot

  • Add all the ingredients to the crockpot (except for the fresh basil). Cook in the crockpot for 4-5 hours. Garnish with a sprinkle of fresh basil before serving and enjoy.

Notes

Try serving this soup with a side of rice like a vegan curry or serve with a side of bread or papadums to soak up all the sauce.

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