Go Back

The best Coconut Chickpea Lemon curry soup

This amazingly easy-to-make creamy peppers lemons stew 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.
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.
Simone - Munchyesta.com
Prep Time 8 minutes
Cook Time 25 minutes
Serving Size 4 people

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
  • 1½ 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.