| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped leeks
- 1/2 cup chopped onions
- 1 cup sliced carrots (1/4 inch thick)
- 2 tablespoons curry powder
- 1 teaspoon brown sugar
- 1 teaspoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 1/2 cup chopped lemongrass or 1/4 cup lemon juice
- One 14-ounce can vegetable broth
- 3 cups cooked chickpeas (canned garbanzo beans will work)
- One 13.5-ounce can full-fat coconut milk
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- Steamed rice, for serving
Instructions
- Heat the oil in a large nonstick skillet over medium heat. Add the leeks, onions, carrots; cover and cook 5 minutes or until tender. Add the curry powder, sugar, ginger, garlic and lemongrass; cook 1 minute, stirring constantly.
- Place the onion mixture in a 5-quart electric slow cooker. Pour in the vegetable broth. Stir in the chickpeas and coconut milk. Add salt and pepper to taste. Cover and cook on low for 4 hours. Serve with rice.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 365 |
| Total Fat | 19 g |
| Saturated Fat | 13 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 686 mg |
| Serving Size | 1 of 6 servings |
| Calories | 365 |
| Total Fat | 19 g |
| Saturated Fat | 13 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 686 mg |
Reviews
I was excited to try this soup because I love chick peas and curry, but didn’t really enjoy it. I added a lot of rice to my bowl to mask the taste because it seemed like something was missing. Usually, I can identify what that might be, but not in this case. I will not make this again.
Made this soup tonight, and it was delicious! Definitely a keeper.
This was very easy and delicious as a meatless meal. I used lemon juice and added cilantro for a garnish, and served it with leftover coconut rice which worked well. I will make this again!
So delicious! I didn’t add as many onions as a personal preference and used lemon juice instead, but still so good and easy!
Wow! I followed this recipe faithfully, using the listed alternatives of canned chickpeas and lemon juice instead of lemongrass. It is absolutely delicious! It reminded me of a dish I get at a local restaurant. Thank you Kardea!
Wonderful! I cut the lemongrass in 2” chunks and bruised them with the back of a knife to release the flavor, taking them out before serving.
I love love love this recipe! I’ve made it some many times! So great for the winter months! Budget friendly! Vibrant flavors! Warming spices! Even better the next couple days as leftovers. Just so tasty
This was amazing. Used 2 cans of chickpeas and lemongrass paste. Next time I may add a little more liquid to make it a bit more soupy.
Love this curry soup! I was feeling under the weather and needed a good “comfort food” soup that was easy! And this is the one that caught my eye! Yum! This is now my favorite soup!!! I’ll be making this one, frequently!
How big was the crockpot used ? I plan on using a 6qt crock pot should I double the recipe ?