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Jan 3

Lime Coconut Curry Chickpea Soup with Quinoa

Vegan
Gluten Free
Vegan
Gluten Free

Vegetable loaded coconut curry soup with chickpeas, quinoa, and splashed with just the right amount of lime-y zing! This soup will become a new 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. 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!

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Lime Coconut Curry Chickpea Soup with Quinoa

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6 servings
Author Amy Rains
5 from 1 vote
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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

  1. Begin by heating a large pot to medium high heat. Add coconut oil and let melt.
  2. 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.
  3. 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.
  4. Add in quinoa, lime juice, spinach, and serve hot. Garnish with cilantro.

Recipe Notes

To make 2 cups quinoa, boil 2 cups water with 1 cup quinoa. Reduce heat to low and cover. Let simmer for 15-20 minutes or until quinoa is light and fluffy, and water is completely dissolved. It's better to have the quinoa cooled for this recipe, so it doesn't continue to cook in the soup and expand.

 

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  1. Becky says

    January 3, 2016 at 9:58 pm

    5 stars
    AH-mazing. I will validate Amy’s post for this recipe. It was so good.. I can’t wait to make it myself.!

    Reply
    • amy@wholesomelicious.com says

      January 4, 2016 at 2:41 am

      Thanks friend!!

      Reply
  2. Samantha Austin says

    January 22, 2016 at 7:25 pm

    Delicious!!

    Reply
    • amy@wholesomelicious.com says

      January 22, 2016 at 8:18 pm

      5 stars
      Glad you liked it Samantha!

      Reply
  3. Irene says

    April 6, 2018 at 1:10 pm

    2 stars
    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.

    Reply
  4. Hilary says

    December 17, 2018 at 1:57 am

    5 stars
    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!

    Reply
  5. Jessica Allossery says

    May 22, 2020 at 7:50 pm

    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!!

    Reply
  6. Jessica Allossery says

    May 22, 2020 at 7:53 pm

    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 🙂

    Reply
  7. Heather says

    December 16, 2020 at 10:53 pm

    5 stars
    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.

    Reply
  8. Dad Cooks says

    January 15, 2021 at 3:45 pm

    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!

    Reply
    • Amy says

      January 15, 2021 at 4:38 pm

      So happy to hear that!

      Reply

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Welcome!

I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More

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