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Curried Chickpea Soup

Curried Chickpea Soup served with cilantro and lemon
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This curried chickpea soup is cozy and delicious, loaded with flavorful spices like ginger, turmeric, and curry powder. Made with red lentils and creamy coconut milk, this soup is so tasty!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon smoked paprika
  • 4 cloves garlic, minced
  • 1” piece ginger, grated
  • 6 cups vegetable stock
  • 2 (15oz) cans chickpeas, drained and rinsed
  • 1 (13.5 oz) can unsweetened coconut milk
  • 1 cup split red lentils
  • 1 cup baby spinach
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a large soup pot over medium heat.

2. Add the onion, carrot, and celery and sauté until softened, about 7-10 minutes.

3. Add the turmeric, curry powder, garlic, ginger, and lentils. Stir to combine and continue to cook for 2 minutes.

4. Add the chickpeas and vegetable broth.

5. Bring to a boil then reduce heat to medium-low. Cover and simmer for 15 minutes, stirring once or twice during cooking, and simmer until the lentils have broken down.

6. Remove from heat and stir in coconut milk, spinach, and lemon juice.

7. Cover and let sit for a few minutes until the spinach is wilted, then season to taste.

Notes

For a thicker consistency, use an immersion blender to partially blend the soup.

This soup stores well in the refrigerator for up to 5 days or can be frozen for longer storage.

Serve with crusty bread or over rice for a heartier meal.

Nutrition

Find it online: https://paulakitchen.com/curried-chickpea-soup/