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Lime Coconut Curry Chickpea soup with Quinoa is a vegetable loaded curry soup splashed with just the right amount of lime-y zing! I love using beans like chickpeas in soups for extra protein, fiber, and staying power, making this one a perfect staple for lunch or Meatless Monday!
Happy New Year!!! I am super excited about this month’s worth of recipes. I ate way too much sugar in December (and yes that includes the too much wine I drank), so I have decided it’s time for a 1 month cleanse. Translation: more vegetables, less sugar!
So to start, I am giving you one of my favorite winter lunches. When the temps drop, I turn to soup and this one checks all the boxes. This soup is just perfect for January! I’ve packed it with vegetables: sweet potatoes, onion, spinach, red bell pepper, fresh tomatoes, and lime juice. The chickpeas and quinoa provide a complete protein and load the soup with even more fiber, and finally the curry and coconut milk makes the soup come together in this creamy deliciousness with just the right amount of kick.
I made this for my friend, Becky, who was visiting from DC the other day. I knew this was right up her alley, and she loved it. Posting this recipe was also for her benefit 😉 So this is also a great dinner idea; I just happened to make a pot and decide it would be my lunch for the whole week. How easy is that? Make this on a weekend and take it with you to work all week without having to worry about prepping anything!
Enjoy my friends!
Lime Coconut Curry Chickpea Soup with Quinoa
Ingredients
- 1 tbsp coconut oil
- 1 small yellow or white onion, chopped
- 2 tbsp chopped fresh ginger
- 1 large clove garlic, minced
- 1 red bell pepper, chopped
- 1 large sweet potato, skinned and chopped into small pieces (about 1/2 inch)
- 1 cup chopped cherry or grape tomatoes
- 3 tbsp red thai curry paste
- 32 oz vegetable broth
- 1 14 oz can coconut milk, either lite or full fat
- 1 14 oz can chickpeas, drained and rinsed
- 2 cups cooked quinoa, preferably cooled*
- 1 cup loose baby spinach leaves
- Juice of 3 limes
- Fresh cilantro, for garnish, optional
Instructions
- Begin by heating a large pot to medium high heat. Add coconut oil and let melt.
- Once hot, add onion, ginger, garlic, bell pepper, and sweet potato. Cook the vegetables for 6-8 minutes, until sweet potatoes are soft and onion is clear. Add tomatoes.
- Coat vegetables with the curry paste, and immediately add the vegetable broth. Turn heat down to medium, add coconut milk and chickpeas. Let coconut milk “melt” and blend in the with the soup. Simmer for another 10-15 minutes.
- Add in quinoa, lime juice, spinach, and serve hot. Garnish with cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was awesome its a lot of different veggies to buy,you can taste all the different flavors from them.The lime gives it a clean fresh taste.
This recipe was awesome its a lot of different veggies to buy,you can taste all the different flavors from them.The lime gives it a clean fresh taste.
Was searching for a recipe for leftover quinoa, chickpeas and coconut milk and this one didn’t disappoint! Didn’t have Sweet potato so subbed new potatoes and added 2 tbs peanut butter, dash of cinnamon and allspice to kick up the flavor a bit and oh my!
So happy to hear that!
This soup is ABSOLUTELY delicious! I love curry soups with flavors such as these so this was right up my alley. I added grated fresh ginger, and also a little more after the soup was done cooking, and a few shakes of a spicy sea salt I had. This soup is on my favorites list. So very tasty and healthy and will be making again.
I take back my comment. I didn’t realize this was a soup! Thought it was a curry LOL – I guess it was the appropriate amount of broth! I would still cut back on the limes tho 🙂
This was delicious but too much liquid. It probably would have worked with only 2 cups of brother rather than 4 and juice from 1.5 limes instead of 3 as it is VERY limey. Will make again with some adjustments!!
This was delicious! I added a bit more Quinoa because I had it on hand. Yummy!
I had to cut the curry back for the kids, but it was still delicious, even better on day #2!
I thought I would give this a try but it didn’t turned out as good as I expected. My husband even said none of the ingredients go well with each other lol. Also maybe it had to be thickened somehow as it was too liquidy… and the oil would stay on the top so you had to stir it every time you eat. Thanks for the idea though.
Delicious!!
Glad you liked it Samantha!
AH-mazing. I will validate Amy’s post for this recipe. It was so good.. I can’t wait to make it myself.!
Thanks friend!!