Vegan Pureed Chickpea and Kidney Bean Curry Soup
Warm up with a bowl of velvety, flavor-packed Vegan Pureed Chickpea and Kidney Bean Curry Soup, a hearty and nourishing dish that's both comforting and easy to prepare. This plant-based recipe combines protein-rich chickpeas and kidney beans with the bold, aromatic spices of cumin, coriander, turmeric, and smoky paprika for a curry-inspired flavor explosion. Coconut milk adds a luscious creaminess, while a hint of lime juice brings a bright, tangy finish. Perfectly pureed to create a smooth and satisfying texture, this soup is simmered to perfection in just 30 minutes, making it an ideal weeknight dinner or meal prep option. Garnish with fresh cilantro and serve with crusty bread or rice for a wholesome, vegan comfort food experience.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Paprika or smoked paprika
- 0.25 teaspoons Ground cinnamon
- 1 15-ounce can Canned chickpeas, drained and rinsed
- 1 15-ounce can Canned kidney beans, drained and rinsed
- 1 15-ounce can Diced tomatoes
- 1 13.5-ounce can Coconut milk
- 2 cups Vegetable broth
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Lime juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
Add the ground cumin, coriander, turmeric, paprika, and cinnamon. Cook for 1 minute, stirring constantly, to toast the spices.
Add the chickpeas, kidney beans, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
Season with salt and black pepper, then bring the mixture to a simmer over medium heat.
Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld.
Remove the pot from the heat and let it cool slightly before blending.
Using an immersion blender or working in batches with a countertop blender, puree the soup until smooth and creamy.
Return the soup to the pot and adjust the seasoning with additional salt or pepper as needed.
Stir in the lime juice just before serving for a fresh, tangy flavor.
Ladle the soup into bowls and garnish with chopped cilantro.
Serve warm with crusty bread or a side of rice, if desired.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 10.8 g | 38% | |
| Total Sugars | 15.1 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
