Chickpea Turmeric Soup

Name: Chickpea Turmeric Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 1 tbsp (15 ml) olive oil; 4 cloves garlic, minced; ½ tbsp (7.5 ml) coriander seeds, crushed; 1 tsp (5 ml) ground ginger (or a 1” knob of fresh ginger, minced); 1 tsp (5 ml) turmeric; 1 tsp (5 ml) cracked black pepper; 1 small onion (125 grams), roughly chopped; 1 medium carrot (100 grams), roughly chopped; 1 medium potato (150 grams), peeled and roughly chopped; 1 cup (½ of a 19 oz. can) cooked chickpeas; 5 cups (1250 ml) water; 1 tsp (5 ml) salt, to taste; ½ cup (125 ml) canned coconut cream; Juice of ½ lemon (approx. 2 tbsp); Optional, to serve: coconut cream, olive oil, lemon, chopped parsley, black pepper; 1 clove garlic, minced; ½ tsp (2.5 ml) paprika; ⅛ tsp (1.25 ml) chipotle powder; ⅛ tsp (1.25 ml) cayenne; ⅛ tsp (1.25 ml) salt

Instructions

Prep:15minCook:30min

This creamy vegan chickpea turmeric soup is bright and fresh with lemon, ginger, and coconut milk and topped with spicy roasted chickpeas. Made with pantry staples and ready in 45 minutes or less.

Updated at: Fri, 02 Oct 2026 06:21:31 GMT