When the temperatures drop and the nights get long, there’s nothing quite like a bowl of warm soup to bring a little comfort and joy. This Coconut Curry Chickpea Soup with Spinach and Lime is everything you want in a cold weather soup: rich, creamy, aromatic, and bursting with flavor. It’s also vegan, easy to make, and packs a serious nutritional punch thanks to protein-packed chickpeas and immune-boosting spinach. Think of it as a tropical take on your classic homemade soup recipe, but with bold curry notes and a citrusy finish that cuts through the richness in the most refreshing way.
This one hits that sweet spot between easy winter soups and “wow, I need seconds” status. If you’re craving the ultimate comfort food but don’t want something too heavy, this soup checks every box. Trust me—this could become one of your best soup recipes ever.
Coconut Curry Chickpea Soup with Spinach and Lime
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine South Asian
Servings 4 generous bowls
Large soup pot or Dutch oven Ideal for even heat distribution; a Dutch oven is especially great for winter soups and stews
Wooden spoon or silicone spatula To stir the aromatics and avoid scratching your pot
Immersion blender (optional) For a smoother texture, blend part of the soup
Ladle To serve up those perfectly hearty bowls
- Olive oil – for sautéing the base vegetables
- 1 large yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon red curry paste you can adjust this based on spice preference
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 2 15-ounce cans of chickpeas, drained and rinsed
- 1 14-ounce can of full-fat coconut milk
- 3 cups vegetable broth or more for a thinner soup
- 4 cups fresh spinach leaves
- Zest and juice of 1 lime
- Salt and black pepper to taste
Optional toppings: fresh cilantro, chili flakes, extra lime wedges
Sauté the Aromatics
Heat the olive oil in your pot over medium heat. Once hot, sauté onions until soft and translucent, about 5-6 minutes. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant. This builds the foundational flavor, just like in many chicken soup recipes homemade.
Add the Spices and Curry Paste
Stir in the red curry paste, turmeric, and cumin. Cook for 1-2 minutes, letting the spices toast and meld into the onions. This step is where the magic starts—it’s what gives this soup that warm, comforting aroma every comfort food lover knows and craves.
Simmer with Chickpeas and Broth
Add the chickpeas, coconut milk, and vegetable broth. Stir well, bring the mixture to a boil, then reduce to a simmer. Let it cook for 15-20 minutes to let all those flavors develop and the chickpeas get even softer.
Stir in the Spinach
Once the soup is simmering and slightly thickened, toss in the fresh spinach. Stir until wilted, about 2 minutes. The spinach adds a pop of color and a nutrient boost, perfect for those looking for winter soup recipes healthy and vibrant.
Finish with Lime
Add the lime zest and juice right at the end of cooking. Taste and season with salt and pepper. This citrus kick brightens up the entire soup and balances out the rich coconut milk—don’t skip it!
Blend (Optional)
If you prefer a smoother texture, use an immersion blender to puree half the soup directly in the pot. Or, scoop out a few cups into a blender, blitz until smooth, and return it. This hybrid texture gives you the creaminess of comfort soup recipes with the body of hearty soup recipes winter diners love.
Serve and Garnish
Ladle into bowls and top with fresh cilantro, chili flakes, or an extra squeeze of lime if desired. Grab some crusty bread or naan to soak up every drop of that golden goodness.
Pairings
This soup shines on its own, but if you’re building a full soup dinner, here are a few delicious companions:
- Toasted Garlic Naan – A natural choice with curry-infused soups
- Brown Rice or Quinoa – Stir into the soup for extra bulk and protein
- Simple Cucumber Salad – Crisp and cooling, it’s a nice contrast to the warm, spiced broth
- Sweet Potato Fries or Roasted Carrots – For an earthy, sweet complement to the savory soup
- Coconut Rice – Adds a slightly sweet and rich texture that enhances the curry flavor
For drinks, try a light ginger tea, coconut water with lime, or even a mild white wine like Riesling to offset the spice.
FAQs
1. Can I use dried chickpeas instead of canned?
Absolutely! Just make sure they are fully cooked beforehand. You’ll need about 1½ cups of cooked chickpeas. Canned is simply faster and perfect for simple soup recipes.
2. Is there a substitute for coconut milk?
You can use cashew cream, oat milk, or heavy cream if you’re not dairy-free. However, coconut milk adds that creamy, tropical flavor that makes this dish shine among easy soup recipes.
3. Can I add protein to this soup?
Yes! Grilled chicken, shrimp, or even tofu can be added at the end. If you're a fan of chicken soup recipes homemade, adding shredded rotisserie chicken is a great idea.
4. What’s the best spinach to use?
Fresh baby spinach wilts quickly and works beautifully. You can also use frozen spinach—just thaw and squeeze out excess moisture before adding.
5. Can I make this ahead of time?
Yes! It reheats beautifully and even tastes better the next day as the flavors meld. Store in an airtight container for up to 4 days. Great for winter soup ideas and meal prepping during cold months.
