Coconut Curry Soup with Chickpeas and Quinoa

October 5, 2012

This Spicy Coconut Curry Soup recipe was originally posted on October 5, 2012 but was updated on February 20, 2017. I felt like the recipe needed some love and some fresh photos. I also needed a reminder to put this back into my soup rotation. Yum!coconut curry soup with chickpeas and quinoa

You must try this soup.  Like today, or this weekend, or as soon as the temperature gets to 70, okay, maybe 65. This coconut curry soup with chickpeas and quinoa is so, so good.

Yesterday I was browsing the epicurious website and stumbled on a soup that I’d bookmarked long ago. I’m on a mission to cook all the recipes I bookmark and rip out of cooking magazines so I decided to give this one a try. I had a lot of odds and ends left over from the chili I made earlier this week so many of the ingredients will seem familiar. I suggest making both in the same week, it makes grocery shopping much easier.

coconut curry soup with chickpeas and quinoa

The recipe is adapted from here.

I took some very liberal liberties that I will outline below.

Coconut Curry Soup with Chickpeas and Quinoa
Prep time
Cook time
Total time
This coconut curry soup is filled with vegetables and chickpeas and has just the right amount of heat. Top this soup with roasted coconut bacon and quinoa to make it vegan and gluten free.
: Soup
: Curry
Serves: 6 servings
  • 2 tablespoons oil, peanut or olive work well here
  • 1 onion, diced
  • 2 carrots, chopped
  • 3 stalks of celery
  • 1 jalapeno, seeds removed and diced, optional
  • 1 bell pepper, chopped
  • 1 tablespoon garlic, minced
  • 1.5 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon white pepper
  • 1 teaspoon salt, add more after you add just liquid if the broth needs more flavor
  • 1 can cooked chickpeas with liquid
  • 2.5 cups vegetable stock
  • 1 28 oz can of diced tomatoes
  • 2 tablespoon tomato paste
  • 1 can light coconut milk
  • Toppings: 1 cup cooked quinoa
  1. In a stockpot, saute onion, carrots and celery in peanut oil until softened.
  2. Add jalapeno, if using and bell pepper to onion mixture, cook until soft.
  3. Next add garlic, saute for a minute or until garlic is golden brown.
  4. Sprinkle in curry powder, turmeric, smoked paprika, cayenne, white pepper and salt, stir well.
  5. Next add can of chickpeas, veggie stock, diced tomatoes, tomato paste and coconut milk.
  6. Bring to a boil, then reduce to a simmer for 15-30 minutes.
  7. While soup is simmering make your quinoa.
  8. Once soup is done add cooked quinoa to the top. This soup is also great with toasted coconut on top for added texture.

coconut curry soup with chickpeas and quinoa
Looking forward to the long weekend. I’m assisting my first yoga class in Boston tomorrow morning and then we’re going to try to make a day trip out of town, location TBD. If you’re in the Boston area let me know if there are some must see spot this time of year. Sunday we’re hoping to find tickets to the Patriots Broncos game (big rivalry in this house) and Monday is my race.

Have a wonderful weekend.

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  • Reply ayoungfoodie October 5, 2012 at 1:10 pm

    I’m a big epicurious user too. Judging by the photographs, that soup looks wonderful and I can’t wait to try it out sometime! A thumbs up from a fellow foodie! ~

    • Reply Lisa Horvath October 5, 2012 at 2:10 pm

      Thanks for reading Phoebe. I love epicurious, it’s such a great place to find foundation recipes to tweak!

  • Reply healthygirlandthecity October 5, 2012 at 1:20 pm

    going to have to try making this at some point! thanks for sharing!

    • Reply Lisa Horvath October 5, 2012 at 2:13 pm

      It’s just so good, definitely worth trying. I just read your blog, sounds like we have a lot in common!

      • Reply healthygirlandthecity October 5, 2012 at 2:49 pm

        agreed! and i’m actually from the boston area! good luck with the class this weekend & it’s not the closest day trip, but the cape is always nice this time of year 🙂

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  • Reply Julie January 3, 2013 at 4:19 pm

    I just read your post today…great that you organized your recipes…I know it will help me–I can usually recall which blogger had a great recipe for a certain food, but I may not recall the name of The recipe. I’m sure I will be using the tool:) I struggle with how to organize recipes too. I have tons bookmarked on my iPad, but if that goes down…well all is lost. This recipe sounds delish. I recently used full fat coconut milk for the first time and was kind of taken aback by the messiness of it. Lite coconut milk sounds good! I also just bought the Rapunzel bouillon cubes for the first time-with salt, but I hope I can make that work. Thanks!

    • Reply Lisa Horvath January 3, 2013 at 9:51 pm

      Thanks Julie. It wasn’t really an issue until I started having so many recipes that when I went back wanting to follow one I couldn’t figure out where it was! A good problem to have I think 🙂 I have a can of full fat coconut milk in the fridge right now. I have my eye on a whipped cream recipe using it but the messiness is exactly what has kept me from attempting it. Lite coco milk is so easy. I use it all the time! Good luck with the bouillon cubes, watch out for the salted ones. I think one cube has something like 47% of your daily sodium!! I definitely don’t add extra salt when I use those.

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