Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 carrot, diced; 1 can (15 oz) chickpeas, rinsed and drained; 4 cups vegetable broth; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; 1 cup coconut milk; Juice and zest of 1 lemon; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I absolutely love making creamy lemon chickpea soup, especially when I'm looking for something nourishing yet easy. The refreshing burst of lemon combined with the heartiness of chickpeas creates a wonderful balance that warms the soul. Whenever I prepare this dish, I appreciate how simple ingredients can meld to form such a luscious flavor profile. Plus, it’s a fantastic way to pack in some veggies, which I always try to incorporate into my meals. This soup comes together in just a short time, making it perfect for busy weeknights!

Created by

Freya Cooper

Last updated on 2026-01-18T11:40:21.771Z

When I first tried creamy lemon chickpea soup, I was taken aback by how comforting it felt, almost like a hug in a bowl. I remember experimenting with the lemon zest, and it made the soup incredibly aromatic. Each spoonful was a delightful discovery, full of flavors that complemented each other beautifully. I enjoyed it with crusty bread, which made it a full meal.

As I continued to perfect the recipe, I found that using full-fat coconut milk added the perfect creaminess without overwhelming the dish's freshness. The added depth it provides truly enhances the chickpeas’ natural goodness, making every bite something special. It's now one of my go-to recipes!

        Why You Will Love This Recipe
        Creamy texture that comforts and delights
Bright lemon flavor that lifts your mood
Quick and easy to prepare any day of the week

      

Ingredient Insights

The chickpeas in this soup are not only a fantastic source of protein and fiber, making the dish filling, but they also contribute creaminess when blended. Using canned chickpeas is a great time-saver, but if you wish to use dried ones, soak and cook them beforehand to ensure they’re tender enough to blend smoothly. This brings an environmentally friendly twist; not only are you reducing waste, but fresh ingredients often elevate the flavor significantly.

Lemon juice and zest are key players in this soup. The acidity of the lemon helps to brighten the entire dish, cutting through the creaminess provided by the coconut milk. I recommend using fresh lemons for the best flavor. If you're in a pinch, bottled lemon juice works, but the flavor won't be as vibrant. Keep the zest part; it adds an aromatic citrus punch that enhances the overall scent and taste of the soup.

Techniques for Creamy Perfection

When sautéing the onion and carrot, you want to ensure the onion becomes translucent and soft without browning it. This should take roughly 5 minutes over medium heat. Browning can impart a different flavor that may overwhelm the soup’s brightness. Stir occasionally, and don’t hesitate to lower the heat if things start to sizzle too rapidly; a gentle sweat will develop more sweetness in the vegetables.

For blending, an immersion blender is ideal because it keeps the soup hot and allows for more control over texture. Blend until you achieve a velvety consistency—about 30 seconds to 1 minute should suffice. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Just be sure to let it cool slightly, and always remove the center cap to avoid steam buildup, which can cause spills.

Ingredients

Gather the following ingredients to create this delicious soup.

Soup Ingredients

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

Instructions

Follow these steps to prepare your creamy lemon chickpea soup.

Sauté Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion, and carrot, and sauté until the onion turns translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Add Chickpeas and Spices

Add the rinsed chickpeas, cumin, smoked paprika, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

Blend and Incorporate Creaminess

Remove from heat and blend the soup using an immersion blender until smooth. Stir in the coconut milk, lemon juice, and zest. Season with salt and pepper to taste.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley before serving. Enjoy with crusty bread!

Pro Tips

For an extra kick, add a pinch of red pepper flakes while cooking. You can also top your soup with a dollop of Greek yogurt for added creaminess and flavor.

Storage and Make-Ahead Tips

This creamy lemon chickpea soup is perfect for meal prep. It can be made ahead and stored in the fridge for up to 4 days. Store it in an airtight container for the freshest flavor. Just remember, the longer it sits, the thicker it will become. You may need to add a splash of vegetable broth or water when reheating to bring it back to your desired consistency.

If you're looking to freeze the soup, let it cool completely before transferring it to freezer-safe bags or containers. It can be frozen for up to 3 months. When reheating from frozen, allow it to thaw in the refrigerator overnight, and then reheat on the stove over low heat, stirring frequently to ensure even warming and to keep it creamy.

Serving Suggestions and Variations

For a hearty meal, consider serving the soup with a side of crusty bread or a simple green salad. You can also stretch the soup further by adding cooked grains like quinoa or rice, which complements the textures beautifully and adds an extra layer of nutrition. A dollop of yogurt or a swirl of additional coconut milk on top adds richness while incorporating a delightful visual element.

Feel free to experiment with additional spices or greens. Mixing in some spinach or kale during the last few minutes of cooking can boost the nutritional profile without changing the flavor significantly. If you prefer a spicier kick, a pinch of red pepper flakes or a splash of hot sauce can elevate the soup's vibrant flavor, leaving you with a warm, comforting bowl.

Questions About Recipes

→ Can I make this soup ahead of time?

Absolutely! The flavors actually deepen if left overnight. Just reheat on the stove when you're ready to serve.

→ Can I freeze the soup?

Yes, you can freeze it for up to 3 months. Just make sure to leave out the coconut milk until you reheat it.

→ Is there a way to make this soup vegan?

This recipe is already vegan-friendly, using coconut milk as the creamy base.

→ What can I substitute for chickpeas?

You can substitute chickpeas with white beans or lentils, but cooking times may vary.