Coconut Curry Chickpea Soup with Spinach and Lime
Equipment
- 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
Ingredients
- 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
Instructions
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.