Chickpea & Cauliflower Curry Soup
This autumnal Chickpea and Cauliflower Curry Soup is a cozy, plant-based bowl of comfort built from pantry staples. Cauliflower, chickpeas, and coconut milk simmer in a warmly spiced curry broth that’s creamy without being heavy. Finished with fresh greens and a squeeze of lime, it’s the kind of soup that tastes even better the next day — simple, satisfying, and made for fall.
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
For more depth, roast the cauliflower beforehand at 400°F for 20–25 minutes until golden.
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.
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.