This creamy vegan soup is hearty enough for a whole meal, thanks to chickpeas and a host of vegetables. To make it even more filling, you can add a scoop of cooked rice or noodles just before serving. When selecting a vegetable broth for this recipe, try to find one that is lighter in color and flavor so it doesn’t overpower the other components.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 cup)
- 2 large carrots, chopped (about 1 1/2 cups)
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
- Kosher salt
- 3 cloves garlic, finely chopped
- 1 tablespoon chopped fresh ginger
- 2 tablespoons curry powder
- 1/4 teaspoon cayenne pepper, or more to taste
- One 13.5-ounce can unsweetened coconut milk
- 4 cups vegetable broth
- Zest and juice of 1 lime (zest removed in strips with a vegetable peeler), plus lime wedges for serving
- 1/2 small head cauliflower, cut into small florets
- One 15.5-ounce can chickpeas, rinsed and drained
- 1/2 cup cilantro leaves, coarsely chopped
Instructions
- Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes.
- Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 271 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 786 mg |
| Serving Size | 1 of 8 servings |
| Calories | 271 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 786 mg |
Reviews
Delicious, did not add water and only used one tablespoon curry, plenty, also only added the coconut milk at the last step before adding the lime juice.
I thought this was a great soup! Lots of flavor going on! I did not add 4 cups of water since it was not an ingredient listed on the recipe and it turned out just fine. If you are looking for a creamier texture or chowder-ish texture, I would suggest adding more coconut milk. I did not add as much curry as some previous cooks had mentioned. Also, you can add a little more lime squeeze in your bowl to offset the spiciness of the soup. I will definitely make this again!
We liked this a lot. I used chicken stock since that is what I had and added some leftover kale. Making it again tonight and adding some sweet potato.
This recipe was delicious. A few minor changes: do not add the four cups of water mentioned in the text. It is not necessary as the broth is plenty of water. Second, I only added one tablespoon of curry powder. Friends and family loved it and asked for the recipe!
665
Easy to make, vegan and delicious!
I love how the flavors come together. I would not have thought to make a coconut curry into a soup. I did substitute leeks with the white onions I had on hand. I’ll be repeating this recipe for sure!
This is a delicious and easy-to-make soup. I added 4 oz of Barilla red lentil penne pasta, who knew lentil pasta even existed? For leftovers, I had some green beans in the frig and added them. So good! I sightly reduced the amount of curry, only because I wasn’t sure if we even liked curry–we did, but the amount I added was enough–a little more than half of what the recipe called for. Also instead of cilantro, which I do not like, I substituted fresh parsley. Will be making this many more times.
Let me start off by saying that I followed this recipe exactly how it was written, with the exception that I only used 3 cups of water on top of the 4 cups of vegetable broth, instead of 4 cups of water as listed. The picture and description of this recipe is a bit deceiving, as it is called a chowder. My soup had much more of a yellow hue to it, instead of more of a white chowder color like the picture. I don’t think it was because I shorted the recipe one cup of water either. Now, this doesn’t necessarily bother me because don’t mind a strong curry flavor, however I think I was just expecting something a little less curry forward and more of a cream base. That being said, if I were to make this recipe again, I would omit one tablespoon of curry, I think 1 tablespoon of curry is plenty if not too much for most dishes anyway, as it can overpower everything else. At two tablespoons of curry, it overpowered the entire small lime that I had squeezed into the soup. I would also add another can of coconut milk or cream if your not vegan, to make this more of a chowder and less like a broth, and instead of the 4 cups of water I would only use 3 to compensate for the extra can of coconut milk. I also added some egg noodles to mine, which was a good add only because this turned out more like a broth. If this had turned out more like chowder I would not have added any noodles. Overall, this was a really delicious soup, I would just make a few minor adjustments for my own preference next time.
Made this today. I too was concerned about too much liquid. My wife is not a fan of brothy soups. So I threw in a couple of handfuls of basmati rice towards the end of the cooking. Ended up with something close to a curry flavored jook or congee. Huge hit in my house.