This 30 minute chickpea and tomato coconut curry soup is made in 30 minutes with mostly with pantry staples, and has a TON of good-for-you flavor. It’s the perfect Meatless Monday comfort soup! Vegan and gluten free.

Sharing the first soup recipe of the season here on NK makes soup season feel like a real real thing.
I have been testing and making a few different soup recipes for the last month or so, in prep for the colder days, but it wasnβt until this week that I really felt compelled to make soup.
You know the feeling – don’t you? When you suddenly find yourself reaching for your fleece before getting in your car to drive home from work, because BRRR. And as you think about what would be good for dinner, and the only answer that chimes in your head with a resounding YES is… soup.


And amidst the dropping temps I swear the sunset time took a serious jump to an earlier time. Like waaay fast than the minute or two it’s supposed to shift each day.
How does that happen?!
But instead of dwelling on all the things weβre saying good bye to (summer I love you please donβt goooo), let’s try and do our best to embrace all the lovely parts of this season.
I mean to start thereβs some colorful + crisp leaves that are already underfoot <— the best.
And it’s time to pick out a new pair of rain boots – I’m thinking Hunterβs – I’ve been wanting a pair for the loooongest time! Do you guys have a fave pair of rain boots you recommend? My only pair has a hole in in the bottom 🙄 And it rains here. A lot. This is not a good combination.
Plus the cozy-lazy weekends (where you maybe don’t take off your stretchy pants all damn day) spent watching football and cooking all the things are pretty much hereeee, friends!
And so are fragrant flavorful soups like this could-not-be-easier-to-make curried tomato chickpea number. It only takes 30 minutes, and you probably have all of the ingredients in your pantry right now already.
YES YES YES.


This time of year (okay maybe every time of year), Iβm big into curry and soup. The warming spices paired with creamy coconut milk are basically heaven on earth.
Curry paste and curry powder both have their place, but weβll be using curry powder for this soup recipe. It doesnβt take a lot to bring a lot of flavor, and it’s keeps the recipe simple and to the point.
If you’re into rice this curry soup would be lovely with a big old scoop of fragrant basmati rice, but it won’t be missed if you leave it out.
The one thing I don’t recommend skipping for this soup though is the garnishes. Without them the soup is still good, but fairly simple. There’s something about the crunch of the cashews, the zip of the lime (<– absolutely essential), the cilantro, and thinly sliced red onion for some must-have-freshness that takes this bowl of soup from good to OH-MY-GOD amazing.
Trust.

Ready in only 30 MINUTES so it’s basically made for those days when it feels like there’s just not enough time to make something healthy. Buuuut it also has enough flavor and charm to spare that it’s perfect for a date night or get together.
AKA fancy fresh + and oh-so-yum. Ya feel me?
And with that I think it’s safe to say: HI SOUP SEASON WE SO READY FOR YOU NOW! 😉
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30 Minute Chickpea and Tomato Coconut Curry Soup {vegan + gluten free}
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This 30 minute chickpea and tomato coconut curry soup is made in 30 minutes with mostly with pantry staples, and has a TON of good-for-you flavor. It’s the perfect meatless comfort soup! Vegan and gluten free.
Ingredients
for soup
- 2 tablespoons avocado oil
- 1 medium sized onion, diced smallΒ
- 4 cloves of garlic, thinly slicedΒ
- 1 teaspoon salt
- 1 tablespoon curry powderΒ
- pinch of crushed dried chilies (optional – leave out for less spicy)
- 1 14.5 oz can of petite diced tomatoes – fire roasted are yummy if you can find them
- 2 15.5 oz cans of chickpeas, drained and rinsed
- 1 13.5 oz can full fat coconut milkΒ
- 3 cups of broth of choiceΒ
- juice of half a lime
for garnish
- fresh limeΒ
- thinly sliced red onionΒ
- cilantroΒ
- roasted cashews – bonus points for curry spiced cashews!
Instructions
- Heat the oil over medium heat in a large soup pot. Add the onion, garlic and teaspoon of salt. Saute for about 5-6 minutes, stirring occasionally, until translucent and soft.Β
- Next add the curry powder and pinch of dried chili and stir almost constantly for about 30 seconds or so, until spices are fragrant and start to stick to the bottom of the pan.Β
- Add the diced tomatoes and broth.
- Scrape up any brown bits from the bottom of the pan. Bring to a boil and then reduce to a simmer.
- Cover and cook for about 10 minutes, until tomatoes are soft.Β
- Add chickpeas and coconut milk and bring back up to a simmer. Simmer for another 5 minutes or so to marry the flavors.Β
- Season with salt and pepper and juice of half a lime.Β
- Serve topped with sliced red onion, cilantro, roasted cashews and more lime wedges.Β
- Category: Soup
- Method: Stove Top
- Cuisine: Curry
Keywords: soup, vegan, vegetarian, gluten free, meat free monday, chickpeas, tomatoes, curry, 30 minute meals, fall, winter, healthy, easy, quick
81 comments
Heyhey
In the Instructions it says βadd in the brothβ but not how much… would love to try
Hi Tamy – For step 3 – “Add the diced tomatoes and broth”, you should add all the broth called for in the recipe – so 3 cups. Hope that helps! Enjoy!
Hi! I would love to make this for dinner, but can it be right that this required 3 kgs of tomatoes and 6 kgs of chickpeas?!!!!
Hi Tara! The recipe is written using ounces – 14.5 ounces tomatoes and 2 15.5 ounce (31 ounces total) cans of chickpeas. If you’re converting that to kg it would be .4 kg tomatoes and .87 kg chickpeas. Hope that helps!
I normally never comment on recipes (I’m more of a silent lurker) but this was so BOMB I just had to review. It was simply incredible. I followed the recipe exactly except that I used light coconut milk, which was all I had. Honestly, I may make it again tonight because I can’t stop thinking about it. Definitely going to start following your blog. Thanks!
★★★★★
Ahh YAY!! So so happy that you loved this recipe. Two nights in a row for dinner is the ultimate compliment! Thank you so much for the thoughtful comment & excited to have you as a part of the NK crew π
Wonderful recipe for when I donβt feel like being in the kitchen for a long time. I made it for a few friends this weekend and everyone loved it! Very filling for both the vegetarians and non-veggies. Will definitely be making this again soon!
★★★★★
That’s exactly why I love this recipe, too! So happy everyone enjoyed it π XO
Okay holy cow this was BOMB. We added brown rice ramen noodles in the last 5 min and let them cook with the soup and it was AMAZING.
Omg what a good idea!! Love those additions. So glad you loved this one! π
Don’t know why it won’t let me star this…definitely 5 stars. So much yum! I doubled the recipe but cut the water to 2 cups instead of 3 and added broccoli. My family loves soup but was bored of our usual rotations. This will definitely be made again and again.
Oh my gosh YAY! So happy you and your family loved this soup. Adding broccoli is such a good idea. More greens ftw π
Yummy! Easy βpantry pullβ with lots of flavor. I added a bag of baby spinach just before serving. The sliced red onion, cashews & lime really do add a lot. Putting this into regular rotation.
★★★★★
Ahh I’m so happy you found + love this curry, Lisa! You’re so right it’s a great pantry pull recipe. And love the addition of some greens – such a good idea!
I make a similar recipe but add roasted eggplant, and toss through fresh chopped tomatoes at the end. Keen to try with your cashew and red onion on top though, delicious!
I love anything with roasted eggplant – that sounds delicious! I’ll have to try adding some to this recipe the next time I make it π
Delicious. Made it for lunch for me and my little one. Even without the lime juice (I didnβt have any), the flavours were great. Thanks!
Woohoo! I’m so happy to hear that you and your kiddo enjoyed it π Thank you so much for your note!
This is my favorite vegan meal right now! Instead of curry powder, I used a combination of cumin, ginger, turmeric, coriander (1 tsp each) and 1/4 tsp each of cinnamon and nutmeg. I also thickened the soup by blending some of it so that I could serve it over rice. It is so fresh and flavoriful, and reminds me of cashew Korma….. I love it!
Ohh YES! That sounds so delicious! I love the blend of spices you chose. I bet it’s so flavorful. Yum yum! Now I’m craving cashew Korma π
What a flavourful soup. I added diced sweet potato and chopped kale and some leftover brown rice I wanted to use up. I used a combo of Arvindaβs Tandoori and Madras Masala Spices and it was delicious! Will be making this on the regular .
Wow those editions sound so delicious! I’ll have to try adding some sweet potato and kale the next time I make it. I’m so glad that you enjoyed π Thanks for your comment!
Super easy and so tasty! I added 2 diced red skin potatoes, switched the pepper to smoked paprika and added a bay leaf to simmer. The whole family loved it! Thank you
★★★★★
Yes!! Sounds like some fantastic additions π So happy you enjoyed! Thanks for taking the time to leave a note!
This is really good! My husband tends to pick out chunks of onions and tomatoes from dishes, so I used my immersion blender to create more of a bisque.
★★★★★
Oh I love that idea so much! So glad to hear that you enjoyed π Thanks for sharing your sneaky (and brilliant!) tip!! π
YUM!!! So happy with this delicious soup!! We added some cut up avocado as a garnish with the red onion and cilantroβSO good !!!
★★★★★
The addition of avocado sounds DIVINE! So happy you enjoyed it! Thanks for the thoughtful comment! βΊοΈ
Can you use great northern beans instead of chick peas?
Yes absolutely – I think any type of bean would work! Hope you enjoy :))
Great and super easy! I swapped the chili for harissa and added some cardamom and cumin. Delicious!!
Oh my gosh that sounds DELISH! Love harissa so much.
Absolutely delicious thank you! The garnishes are well worth it they added a lot to the yummy flavour
★★★★★
I’m so happy you enjoyed it! I completely agree on the garnishes – they add that little extra special touch that takes the soup to the next level! Thanks for the thoughtful note! π
This looks amazing! Do you have a favorite curry powder you use? Iβve only made curries using Thai Kitchen red curry paste before, so not sure if that would work here.
Hi Wendy! I have used a few different types of curry powder for this recipe but I think my two favorites are the frontier co-op brand, and simply organic brand – theyβre both organic and so flavorful!
I also use and love the Thai kitchen curry paste, but the flavors will just be a little different – curry powder has more earthy + warm notes to it βΊοΈ
Hope you love it!!
Soooooo good!! I’ve already made it twice in the last month. Extra yum if you get some garlic -infused sliced bread and toast/broil with butter…..heavenly!
★★★★★
Ohh that sounds DELISH! So happy you’re loving it!! π
Absolutely LOVE!!! Trying to transition into vegetarian meals and eat a lot cleaner! And I think itβs gonna be a lot more easier for me to do! Thank you so much, for this recipe!
★★★★★
Yes! Woohoo! Love hearing this and so glad you loved the soup. Good luck on your clean eating journey and always feel free to reach out if you have any questions π
Delicious and definitely planning to make again! My almost 4-year-old also loved it. Added a sweet potato, bok choy, mushrooms, and served over rice. Thanks for the quick and tasty recipe!
What delicious and nutrient dense additions! I will have to try some of those the next time we make it. Yum! Thanks for sharing and so glad you enjoyed π !!
I was craving a curried soup and made only one batch of this one … BIG mistake; I should’ve doubled it right of the bat! I didn’t change a thing and used veggie Better Than Bouillon for the broth,adding only some fresh baby spinach. At the first bite my daughters and a friend were begging me to share the recipe with them! Definitely top with unsalted, roasted cashews and other toppings -it works so well to contrast the flavors! YUM!
★★★★★
Yes!! This note made my day π I’m SO pleased to hear how much you all enjoyed it – such lovely feedback! Thanks for cooking and leaving a comment!
[…] Full recipe here. […]
OMG this soup is fabulously good. The ONLY thing I did different was to use only one can of chickpeas which I blended with the coconut milk ( as I can’t stand the taste and texture of whole chickpeas) It was AMAZING!!!
Hi Linda – Yay! So happy you enjoyed. And what a good idea to blend in the chickpeas – I bet the texture was amazing! Thanks for the comment! π
This was delicious! Thanks for sharing.
Yes yes! So happy you enjoyed βΊοΈ
My whole family loved this – amazing!
★★★★★
Yes! SO happy you all enjoyed! π
I am beyond obsessed with this soup. Thank you <3
Yes yes yes! So happy you love it βΊοΈ Thanks for the awesome feedback!
Wow, delicious! I am just experiencing the amazingness of curry , this was so great! I added the toppings and loved the cashew crunch. Thanks for a great recipe!
Fabulous! So glad you loved it! Isn’t curry amazing?! There’s so many great recipes out there that you can get your hands on. Enjoy exploring the v flavorful world of curry!
Very good! Next time Iβll add more curry powder and chilies, but a quick, simple recipe!
Yay!! So happy you loved it. More spice is always a good idea π
Looks delicious, I’m going to make it today. I’m using the low fat coconut milk and we’ll see how that goes. It’s only 4 WW smart points per serving using the lite coconut milk.
Oh yes! Sounds perfect. Someone else previously mentioned in the comments that they tried the recipe with lite coconut milk and that it was still rich and creamy! Hope you love it :))
Big hit with my husband and son home from college! We thought the lime and cilantro made it incredibly flavorful. All the stars!
★★★★★
Yes! Amazing! Thank you for the kind and thoughtful review! so happy you enjoyed. Fresh herbs and citrus are always the answer to brighten a dish up π
This was absolutely delicious and ridiculously simple!!!
★★★★★
Yesss! Love hearing that π So glad you enjoyed! xo
This is a super easy recipe, and very good! Definitely recommending to everyone!
YES! So happy you found it and love it! Thanks for recommending it to people, too – that is so awesome! Yay! xo
Gonna make this next week. Gonna add some additional veggies like carrots, celery and broccoli
Yes! Love it! The more veggies the better π
This was FANTASTIC! Made it with lite coconut milk to cut calories and it was still rich and creamy. Thanks.
Yes!! Yayy! So happy you loved it and thanks for sharing your modification! π
Thanks for sharing! Does it keep long?
For sure! It would keep in the refrigerator for up to 5 or 6 days easily – great for meal prep!
This looks so good! I love all the healthy fats & vegan protein! What a great lunch meal prep!
Yes absolutely! It’s a well balanced and easy meal that’s great for making ahead of time π
Hi, This sounds very good. I will make this tonight for my son who is totally vegan, and for myself. I will let you know the outcome.
I hope you both enjoy it!!
This is so, so good.
★★★★★
Yes! Glad you love it! One of my favorites, too
Mmmm mmmmm! We all loved this soup so much, especially the kiddo! Thanks for starting off soup season with a hit!
★★★★★
Yes girl! β¨ such a good one and so happy the little one loved it, too!!
Tried this recipe tonight, so so good. Even my picky daughter ate. I added half a zucchini.
★★★★★
Ahh! Yes! So happy you all loved it βΊοΈ Thanks for the note!