It’s officially soup season, aka Souptober if you are reading this in October. But the good part about soups is they are truly incredible ALL year, not just in October. Although I do love using this festive soup pot shaped like a pumpkin. <3 I’ve been leaning on soups a lot lately, and this one came together fairly quickly when I wanted something filling but not fussy. Chickpeas from the pantry, a head of cauliflower just starting to soften in the crisper (whoops), and coconut milk became the base.
Aromatic alliums get sautéed until fragrant; ginger and my favorite roasted curry powder and turmeric follow, and just like that, suddenly the kitchen smells warm and alive. The cauliflower will soften as it stews with chickpeas, broth, and a touch of tomato paste. You can even blend a bit of it for creaminess or leave it chunky for texture like I did—both versions taste great.
I must also admit, this goes hard on spicy levels for those who are not quite into having to blow a running nose after eating soup – I quite like that actually, but again, to each their own! If you find you do not have a palate attune to a solid spicy kick, go ahead and leave out the fresh red chili finely diced, the red pepper flakes, or both! They are optional for a very strategic reason.
A good quality coconut curry soup also tends to tastes better the next day, which means it’s perfect for the season when daylight feels shorter and comfort food needs to last longer. Serve it with toasted sourdough or even a scoop of rice and side salad for a really full meal, or eat it straight from the bowl while you stand at the counter, there is no right or wrong as long as you are enjoying yourself.
Chickpea & Cauliflower Curry Soup
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Blender or immersion blender (optional)
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ¼ teaspoon red pepper flakes optional
- 1 red chili finely diced (optional, for medium spice)
- 1 medium head cauliflower chopped into small florets
- 1 large carrot peeled and sliced
- 1 15 oz can chickpeas, drained and rinsed
- 1 14 oz can full-fat coconut milk
- 3 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon maple syrup or coconut sugar balances the spice
- 2 cups chopped kale or spinach optional
- Juice of ½ lime
- Fresh cilantro for garnish
Instructions
- In a large pot over medium heat, warm the olive oil. Add the onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and ginger; cook for 1 minute until fragrant.
- Add curry powder, turmeric, cumin, paprika, cinnamon, and red pepper flakes. Stir constantly for 30 seconds to bloom the spices.
- Toss in the chopped cauliflower, carrot, and chickpeas. Stir to coat everything in the spice mixture.
- Pour in the coconut milk, vegetable broth, tomato paste, salt, pepper, and maple syrup. Stir well and bring to a gentle boil.
- Reduce heat to low and simmer uncovered for 20–25 minutes, until the cauliflower is tender and the broth has thickened slightly.
- OPTIONAL: For a creamier texture, blend about ⅓ of the soup with an immersion blender (or transfer a few cups to a blender, then return to pot).
- Stir in the kale or spinach until wilted, then finish with fresh lime juice.
- Ladle into bowls and top with chopped cilantro. Serve with warm naan or rice on the side.
Notes
You can swap chickpeas for lentils or add diced sweet potato for extra heartiness.
Leftovers keep beautifully—store in an airtight container up to 5 days or freeze up to 2 months.