Vegan Chickpea Coconut Curry Soup

This vegan chickpea coconut curry soup warms you up with a delightful blend of vegetable broth, creamy texture, gentle spice, and wholesome ingredients.

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Whip up this delicious curry in no time using only fresh and wholesome ingredients.

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Over medium heat, sauté onions, garlic, and ginger in oil or water until translucent.

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Add curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper; toast briefly.

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Add of fresh, crisp carrots and vibrant bell pepper slices to the pan. Let them cook for a delightful 5 minutes, filling the kitchen with their delicious aroma.

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Mix in chickpeas, vegetable broth, and tomato and bring to a boil. Return to simmer and add the coconut milk. Simmer for 20 minutes.

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Stir in spinach or kale; simmer for 5 more minutes. Adjust salt and pepper to taste.

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Serve with cilantro, lime, and optional vegan yogurt or cashew cream. See serving suggestions for other options.

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