August 4, 2021

Lemon Curry Chickpea Soup

This Lemon Curry Chickpea Soup is light, yet warming - just what we need as the holiday season reaches full pitch. It also comes together quickly, making it an easy weeknight meal during this busy time.

The light yellow of the curry and turmeric combined with the bright, citrus punch from the lemon zest and juice makes this soup feel like a ray of sunshine during these dark winter days. The flavors are great the first night, but get even better as they sit together, making this soup awesome for leftovers for lunch the next day. This soup is delicious just as it is, but I like to serve it over a scoop of cooked rice, making it even heartier and stretch even further.

I also like this soup because it uses ingredients that are available year-round. In my kitchen, ingredients such as chickpeas, coconut milk, onions, carrots, and spinach are staples. They are inexpensive, versatile, and nutrient-dense - you get a lot of bang for your buck!

Ingredients assembled for Lemon Curry Chickpea Soup
Assemble your ingredients.

Stages of cooking vegetables and then adding broth for the soup
Saute onions and carrots, add garlic and lemon zest, then spices, then broth and chickpeas.

Left: mashing chickpeas with a potato masher in a large pot; right: stirring in coconut milk and spinach leaves
Once chickpeas are heated through and tender, mash them using a potato masher. Then, stir in lemon juice, coconut milk, and spinach.

Lemon Curry Chickpea Soup in two bowls, each with a scoop of cooked white rice, sitting on a black cloth
Serve with cooked rice for a heartier meal.

Original publication date: November 30, 2020

Lemon Curry Chickpea Soup

This Lemon Curry Chickpea Soup is light, yet warming and comes together quickly, making it an easy weeknight meal.


Kira Freed - The Joyful Plateful











2 Tbsp. coconut oil

1 medium onion, diced

2 large carrots, diced

4 cloves garlic, minced

4 cups low-sodium vegetable broth

2 14.5-oz. cans chickpeas, drained and rinsed

2 tsp. ground cumin

2 tsp. yellow curry powder

1 tsp. ground turmeric

1 tsp. kosher salt

1/2 tsp. ground black pepper

1 large lemon, zested and juiced

1 can (14.5 oz.) full-fat coconut milk

3 large handfuls baby spinach


  1. Heat coconut oil in a large heavy-bottom pot over medium-high heat. Add onion and carrots, and saute about 7 minutes, until the onions begin to turn translucent.
  2. Add garlic and lemon zest, and saute for another minute.
  3. To the sautéed vegetables, add the cumin, curry powder, turmeric, salt and pepper, and cook the spices for about 30 seconds, until they become fragrant. Add the vegetable broth to the pot, and gently stir the bottom to release the toasted spices from the pot.  
  4. Add the chickpeas to the pot. Cover, bring to a simmer, then reduce heat to medium-low and cook for 15 minutes. The chickpeas should heat through and become tender.
  5. Remove the pot from the heat and gently mash the chickpeas with a potato masher to break them up. Mash as much or as little as you would like, depending on your desired texture. The more you mash the chickpeas, the more the soup will thicken up.
  6. Return the pot to the stove on low heat. Stir in the lemon juice coconut milk, and baby spinach, and heat through until the spinach begins to wilt.  
  7. Ladle into bowls and serve. This soup is delicious as it is, but is also wonderful served over a scoop of cooked white or brown rice.
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