Coconut, Carrot and Chickpea Soup
Coconut, Carrot and Chickpea Soup

Coconut, carrot, and chickpea soup is a comforting and nutritious dish with a blend of creamy coconut, sweet carrots, and hearty chickpeas. It’s vegan, gluten-free, and packed with flavor. Here’s a recipe to make this delicious soup:


  • 1 tablespoon coconut oil or olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 4 cups (about 1 lb) carrots, peeled and chopped
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (13.5 ounces) coconut milk
  • 4 cups vegetable broth
  • 1 teaspoon curry powder (adjust to taste)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and black pepper to taste
  • Juice of 1 lime (optional, for a fresh kick)
  • Fresh cilantro leaves for garnish (optional)


  1. SautΓ© the Aromatics:
  • In a large soup pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sautΓ© for 3-4 minutes until it becomes translucent.
  • Stir in the minced garlic and ginger and cook for another minute until fragrant.
  1. Add Carrots and Spices:
  • Add the chopped carrots to the pot and stir to combine with the aromatics. Cook for about 5 minutes, stirring occasionally.
  • Sprinkle the curry powder, ground cumin, and ground coriander over the carrots. Stir well to coat the carrots with the spices.
  1. Add Chickpeas and Coconut Milk:
  • Pour in the drained and rinsed chickpeas and the can of coconut milk. Stir everything together.
  1. Simmer:
  • Add the vegetable broth to the pot and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the carrots are tender.
  1. Blend the Soup:
  • Use an immersion blender to carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be cautious when blending hot liquids and allow them to cool slightly before blending.
  1. Season and Finish:
  • Return the blended soup to the pot and season with salt and black pepper to taste. You can also add a squeeze of lime juice for a fresh kick if desired.
  1. Serve:
  • Ladle the coconut, carrot, and chickpea soup into bowls. Garnish with fresh cilantro leaves if you like.

This soup is hearty enough to be a meal on its own, but it also pairs wonderfully with a slice of crusty bread or a side salad. It’s a nutritious and flavorful dish that’s perfect for a cozy lunch or dinner. Enjoy!