This 30 minute chickpea and tomato coconut a curry soup is made in 30 minutes with mostly with pantry staples, and has a TON of good-for-you flavor. It’s the perfect Meatless Monday comfort soup! Vegan and gluten free.
I have been a testing and making a few a different soup a recipes for the a last month or so, in prep for the colder days, but it wasn’t until this week that I really felt a compelled to make soup.
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Large white bowl of bright orange chickpea and tomato coconut a curry soup. Soup is topped with fresh red onion slices, chopped herbs, curry spiced cashews, and lime wedges. On a white background next to scattered herbs, lime wedges, and cashew bits.
Super close up shot of a large white bowl of bright orange chickpea and tomato coconut curry soup. Soup is topped with fresh red onion slices, chopped herbs, curry spiced cashews, and lime wedges.
And amidst the dropping temps I swear the sunset time took a serious jump to an earlier time. Like waaay faster than the minute or two it’s supposed to shift each day.
How does that happen?!
But instead of dwelling on all the things we’re saying good bye to (summer I love you please don’t goooo), let’s try and do our best to embrace all the lovely parts of this season.
I mean to a start there’s some colorful + crisp leaves that are already underfoot <— the best.
Plus the cozy-lazy weekends (where you maybe don’t take off your lounge wear all damn day) spent watching football and cooking all the things are pretty much hereeee, friends!
And so are fragrant flavorful soups like this could-not-be-easier-to-make curried tomato chickpea number. It only takes 30 minutes, and you probably have all of the ingredients in your pantry right now already.
Close up and side angle shot of a large white bowl of bright orange chickpea and tomato coconut curry soup. Soup is topped with fresh red onion slices, chopped herbs, curry spiced cashews, and lime wedges. On a white background next to scattered herbs, lime wedges, and cashew bits.
Curry paste and curry powder both have their place, but we’ll be using curry powder for this soup recipe. It doesn’t take a lot to bring a lot of flavor, and it’s keeps the recipe simple and to the point.
Chickpea and tomato coconut curry soup ingredients
Onion & garlic – Onion and garlic make the flavor base for the soup.
Curry powder – For that bright colorful hue and delicious deep flavor to warm you up from the inside out.
Diced tomatoes – Fire roasted diced tomatoes are yummy if you can find them!
Canned chickpeas – Chickpeas are the main source of protein, fiber, and carbohydrates for this recipe so you’ll be using two cans worth.
Coconut milk – Full fat coconut milk is my preference for this recipe, but you could easily swap it out for light coconut milk if that’s what you prefer.
Broth – Any type of good tasting broth will work for this soup recipe.
Lime juice – To brighten up all the other flavors and make this soup sing!
Garnishes – Roasted cashews, thinly sliced red onion, and cilantro add the perfect finishing touch!
for soup
2 tablespoons avocado oil
1 medium sized onion, diced small
4 cloves of garlic, thinly sliced
1 teaspoon salt
1 tablespoon curry powder
pinch of crushed dried chilies (optional – leave out for less spicy)
1 14.5 oz can of petite diced tomatoes – fire roasted are yummy if you can find them
2 15.5 oz cans of chickpeas, drained and rinsed
1 13.5 oz can full fat coconut milk
3 cups of broth of choice
juice of half a lime
INSTRUCTIONS
Heat the oil over medium heat in a large soup pot. Add the onion, garlic and teaspoon of salt. Saute for about 5-6 minutes, stirring occasionally, until translucent and soft.
Next add the curry powder and pinch of dried chili and stir almost constantly for about 30 seconds or so, until spices are fragrant and start to stick to the bottom of the pan.
Add the diced tomatoes and broth.
Scrape up any brown bits from the bottom of the pan. Bring to a boil and then reduce to a simmer.
Cover and cook for about 10 minutes, until tomatoes are soft.
Add chickpeas and coconut milk and bring back up to a simmer. Simmer for another 5 minutes or so to marry the flavors.
Season with salt and pepper and juice of half a lime.
Serve topped with sliced red onion, cilantro, roasted cashews and more lime wedges.