Chickpea Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut curry soup loaded with chickpeas, lentils, and vegetables. Hearty, naturally vegan, and warming for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- 2 tablespoons coconut oil (or olive oil)
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 tablespoon finely minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons tomato paste
- 1 tablespoon yellow curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups vegetable stock (or chicken stock)
- 1 (14.5-ounce) can fire-roasted crushed tomatoes
- 1/2 cup red lentils (see note 1)
- 2 (15.5-ounce) cans chickpeas (drained and rinsed)
- 1 (13.5-ounce) can coconut milk (full-fat, divided, see note 2)
- Toppings as desired (see note 3)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1259mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 833mg
- Calcium
- 107mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1259MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.