🥥 Creamy Coconut Curry Soup with Chickpeas & Vegetables (Cozy Vegan Dinner)

This Creamy Coconut Curry Soup is everything a cozy evening needs — warm, flavorful, and deeply comforting while staying completely plant-based.

It’s made with creamy coconut milk, chickpeas for protein, and a blend of curry, garlic, and ginger that fills your kitchen with the most amazing aroma.
Every spoonful is rich and satisfying but still light enough to enjoy any day of the week.

This is one of those soups that looks gorgeous on Pinterest — golden, creamy, garnished with cilantro and chili oil — and tastes even better than it looks. 🍲

💚 Why You’ll Love This Recipe

• 🥥 Rich & Creamy: Coconut milk creates silky smooth texture.
• 🌶️ Flavor-Packed: Curry, ginger, and garlic make it irresistible.
• 🌱 Vegan & Protein-Rich: Chickpeas add hearty, wholesome balance.
• 🕯️ Cozy Comfort: Feels indulgent but is secretly healthy.
• 📸 Pinterest Gold: That golden color + creamy swirl = instant saves.

A pot of this simmering on the stove makes your whole home smell like warmth and comfort.
Serve it with naan, rice, or just a big spoon — it’s the ultimate bowl for slow, cozy nights in.

Print Recipe

0 Add to Favorites

🥥 Creamy Coconut Curry Soup with Chickpeas & Vegetables (Cozy Vegan Dinner)

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Best Season: Fall, Winter

Description

Creamy, rich, and full of cozy flavor — this Coconut Curry Soup is the perfect vegan dinner for cold nights. 🥥
Made with chickpeas, veggies, and warm spices in a silky coconut broth.

Vegan, gluten-free, and ready in 35 minutes.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1½ tbsp red curry paste
• 1 tsp turmeric powder
• 1 can (15 oz)
• 2 cups mixed vegetables (carrots, bell peppers, or spinach)
• 1 can (14 oz)
• 2 cups vegetable broth
• 1 tbsp soy sauce or tamari
• ½ Juice of lime
• Salt + pepper to taste
• For topping: chopped cilantro, chili oil, or toasted coconut flakes.

Instructions

Sauté Aromatics:

1. Heat coconut oil in a large pot. Add onion, garlic, and ginger; sauté until fragrant (2–3 mins).
   

Add Curry & Spices:

1. Stir in curry paste and turmeric; cook 1 minute to bloom the flavors.
   

Add Chickpeas & Veggies:

1. Add chickpeas and vegetables, coating them in spices.
   

Pour Liquids & Simmer:

1. Add coconut milk, broth, and soy sauce. Stir, bring to boil, then reduce heat and simmer 15 minutes.
   

Finish & Serve:

1. Stir in lime juice, season to taste, and garnish with cilantro and chili oil.
   

Note

🌟 Tips

• Add rice noodles or jasmine rice for a heartier meal.
• Swap chickpeas for tofu or lentils for variety.
• Adjust spice level with more or less curry paste.
• Keeps well for 4 days — perfect for meal prep.