Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 carrot, diced; 1 teaspoon ground cumin; 1 can (15 oz) chickpeas, drained and rinsed; 4 cups vegetable broth; 1/2 cup coconut milk; Juice of 1 lemon; Salt and pepper, to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I love creating cozy soups during the colder months, and this Creamy Lemon Chickpea Soup is a favorite in our household. The bright flavor of lemon combined with the creamy chickpeas creates a delightful balance. This recipe comes together quickly, making it perfect for weeknight dinners or a comforting lunch. The addition of some fresh herbs elevates the dish, giving it a fresh and vibrant character that warms you from the inside out.

Created by

Sabrina Holt

Last updated on 2026-01-18T12:10:09.030Z

When I first tried this recipe, I was surprised at how simply blending ingredients could create such a flavorful soup. The secret lies in the combination of lemon and chickpeas – they work together beautifully to produce a rich, creamy texture that's comforting and satisfying. I often add a dash of smoked paprika for an extra depth of flavor.

One of my favorite moments is serving this soup to friends and seeing their delight with the first spoonful. It’s a simple, yet impressive dish that showcases the beauty of fresh ingredients. Pair it with crusty bread, and you've got a meal that feels indulgent without the fuss!

        Why You'll Love This Recipe
        Bright, zesty lemon flavor brings the soup to life
Creamy texture that's satisfying and filling
Quick and easy to prepare, perfect for any night of the week

      

Understanding the Ingredients

The choice of chickpeas as the main ingredient in this soup not only contributes protein but also brings a creamy texture when blended. It’s essential to use high-quality canned chickpeas, as they provide a smoother consistency. If you're using dried chickpeas, soak them overnight and cook them until tender before adding them to the recipe. This will ensure they blend easily into the soup, eliminating any gritty texture.

Coconut milk is a key ingredient here, adding richness and a hint of sweetness that balances the tartness of the lemon. Opt for full-fat coconut milk for a creamier finish; however, light coconut milk can be used if you prefer a lighter option. The lemon juice not only brightens the flavor but also enhances the soup's overall freshness, making this dish a perfect choice for a comforting meal.

Technique Tips for Perfectly Smooth Soup

When blending the soup, it's important to remove it from the heat first. This prevents any potential splatters, which can occur if blending hot liquids. If you’re using a regular blender, blend in small batches to avoid overflow. Blend until the soup is completely smooth, with no chunks remaining. This step is crucial for achieving that desired creamy texture that makes each spoonful satisfying.

After blending, returning the soup to low heat allows the flavors to meld together beautifully before serving. It’s recommended to adjust the seasoning at this stage; taste the soup and add salt or pepper as needed. This step is crucial as the blending process can sometimes dilute flavor intensity, making it easy to overlook the final seasoning.

Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 teaspoon ground cumin
1 can (15 oz) chickpeas, drained and rinsed
4 cups vegetable broth
1/2 cup coconut milk
Juice of 1 lemon
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion and carrot, and sauté until soft, about 5 minutes. Stir in the minced garlic and ground cumin, cooking for another minute until fragrant.

Add Chickpeas and Broth

Stir in the chickpeas and vegetable broth. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.

Blend the Soup

Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches.

Finish with Coconut Milk and Lemon

Stir in the coconut milk and lemon juice. Season with salt and pepper to taste. Return to low heat, warming through gently before serving.

Serve and Enjoy

Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread.

Pro Tips

For added creaminess, you can use heavy cream instead of coconut milk. If desired, add some leafy greens like spinach or kale in the last few minutes of cooking for extra nutrition.

Make-Ahead and Storage

This Creamy Lemon Chickpea Soup makes an excellent make-ahead meal! You can prepare the soup and store it in an airtight container in the refrigerator for up to four days. Just remember to let it cool completely before refrigerating; this keeps the temperature consistent and avoids bacterial growth. When reheating, do so slowly over low heat to maintain the soup's creamy texture without separating the coconut milk.

If you're looking to store it for a longer period, this soup can be frozen for up to three months. I recommend portioning it into individual containers, allowing for easy thawing. To reheat, place the container in the refrigerator overnight before warming it gently on the stove or in the microwave.

Serving Suggestions

For a delightful presentation, serve your soup with a drizzle of extra coconut milk or a sprinkle of lemon zest on top. These garnishes not only enhance the visual appeal but also elevate the taste experience with their aromatic freshness. Pairing the soup with a slice of crusty bread or a side salad can turn this recipe into a complete meal, perfect for lunch or dinner.

If you're looking to incorporate different flavors, consider adding sautéed greens like spinach or kale to the soup just before serving. This not only boosts the nutritional value but also adds texture contrast. Another variation is to top the soup with roasted chickpeas for added crunch, bringing an exciting twist to the traditional creamy texture.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup can be made in advance. Store it in the refrigerator for up to 3 days. Reheat gently on the stove.

→ Is this soup vegan?

Yes, this recipe is entirely plant-based and vegan-friendly, using coconut milk for creaminess.

→ Can I freeze leftover soup?

Absolutely! Allow the soup to cool completely before transferring to an airtight container. It can be frozen for up to 3 months.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread, grilled cheese sandwiches, or even a fresh salad for a light meal.