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Chickpea Coconut Curry Soup

Course: Main Course, Soup
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 293kcal
Author: Lord Byron's Kitchen
Chickpea Coconut Curry Soup is everything but bland; prepared with lots of vegetables, warming spices, and a fresh burst of lime juice, this soup is also vegetarian and vegan-friendly too! Serve with naan bread for a well-balanced, hearty meal!
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Ingredients

  • 2 tablespoons avocado oil
  • 1/2 cup red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 cups canned diced tomatoes, with juice
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups white flesh potatoes, cut into 1/2 inch dice
  • 2 cups cauliflower florets
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup canned coconut milk
  • 1 cup water
  • 1 red bell pepper, diced
  • 1 cup frozen green peas
  • 1 tablespoon lime juice
  • 1/4 cup parsley or cilantro, chopped

Instructions

  • Over medium heat in a heavy-bottomed stock pot, cook the onions in the avocado oil until translucent - about 5 minutes.
  • Add the garlic and ginger to the pot. Stir into the onions and cook for 2-3 minutes.
  • Add the canned diced tomatoes with the juice, curry powder, cumin, paprika, turmeric, garam masala, salt, and ground black pepper. Stir to incorporate.
  • Immediately add the potatoes. Stir into the tomatoes and spices. Place a lid on the pot and cook for 10 minutes.
  • Next, add the cauliflower florets and drained chickpeas. Stir well to combine.
  • Stir in the water and coconut milk. Place the lid on the pot and cook for 10 - 15 minutes or until the potatoes and cauliflower florets are fork-tender. Stir occasionally.
  • Stir in the red bell peppers and frozen green peas. Reduce the heat and simmer for 5 minutes.
  • Turn off the heat and stir in the parsley and lime juice.
  • Ladle the soup into bowls and garnish with more parsley. Serve with lime wedges and a drizzle of sour cream. (Optional)

Nutrition

Calories: 293kcal | Carbohydrates: 34g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 337mg | Potassium: 891mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1047IU | Vitamin C: 76mg | Calcium: 82mg | Iron: 4mg