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 can chickpeas, drained and rinsed; 1 medium onion, diced; 2 cloves garlic, minced; 1 medium carrot, diced; 4 cups vegetable broth; 1 cup coconut milk; Juice of 1 lemon; Zest of 1 lemon; 1 teaspoon ground cumin; Salt and pepper to taste; A handful of fresh spinach (optional); Fresh parsley or cilantro for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Chickpea Soup, especially on chilly days. The combination of creamy textures and zesty flavors brings so much comfort and brightness to my kitchen. Each spoonful feels like a warm hug, packed with nourishing ingredients that make me feel good inside and out. Plus, it's quick to whip up in just 30 minutes, which makes it a go-to for busy weeknights or cozy gatherings with friends. You're going to fall in love with the way it warms the soul!

Created by

Maya Richardson

Last updated on 2026-01-18T11:46:21.246Z

When I first created this Creamy Lemon Chickpea Soup, I was experimenting with flavors that would brighten up a dreary day. The interplay of chickpeas, fresh lemon juice, and aromatic herbs amazed me; it’s so simple yet incredibly satisfying. I also love how quickly it comes together, allowing me to enjoy a delicious homemade meal without a lot of fuss.

One particular detail that elevates the dish is blending part of the soup until smooth before returning it to the pot. This technique gives it that luscious, creamy texture while still leaving some chickpeas whole for bite. I find that the hint of lemon not only brightens the flavor but also enhances the soup’s comforting quality.

        Why You'll Love This Soup
        Bright, zesty lemon flavor that awakens your taste buds
Creamy texture that feels indulgent but is healthy
Quick and easy to prepare, perfect for busy lifestyles

      

Understanding the Role of Ingredients

The chickpeas in this soup aren't just a protein-packed filler; they also contribute a creamy texture that enriches the broth. When cooked, chickpeas soften and release starches, which help thicken the soup naturally. If you're short on time or ingredients, canned chickpeas work perfectly, but you could also use dried ones if you soak and cook them separately beforehand.

Coconut milk provides a luscious creaminess without the dairy, ensuring that this soup is suitable for various dietary needs. Its subtle sweetness balances the acidity of the lemon, creating a harmonious flavor profile. If you're looking for a lighter option, you could substitute half the coconut milk with almond milk, though it may alter the texture slightly.

Perfecting Your Cooking Technique

Sautéing the onion and carrot until they're just golden enhances their flavors and lays a solid foundation for the soup. Aim for a translucent onion and a slightly softened carrot; this usually takes about 5-7 minutes over medium heat. Be careful not to let the garlic burn, as it can turn bitter; adding it only after the other vegetables have softened is key.

When blending the soup, it's important to let it cool slightly to avoid splatters. If using a standard blender, blend in small batches and make sure to remove the center cap of the lid to allow steam to escape. This creates a glossy, smooth texture that elevates the overall dish.

Ingredients

Gather these simple ingredients to whip up a delightful bowl of creamy goodness:

Ingredients

1 can chickpeas, drained and rinsed
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
4 cups vegetable broth
1 cup coconut milk
Juice of 1 lemon
Zest of 1 lemon
1 teaspoon ground cumin
Salt and pepper to taste
A handful of fresh spinach (optional)
Fresh parsley or cilantro for garnish

Make sure to have everything ready to create this warming dish!

Instructions

Follow these straightforward steps to prepare your Creamy Lemon Chickpea Soup:

Sauté the Vegetables

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and carrot, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Add Ingredients and Simmer

Pour in the vegetable broth, coconut milk, and chickpeas. Stir in the cumin, lemon juice, and zest. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.

Blend for Creaminess

Remove about a third of the soup and carefully blend it in a blender or use an immersion blender until smooth. Return the blended soup to the pot, stirring well. If using spinach, add it at this stage and cook until wilted.

Season and Serve

Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley or cilantro before serving.

Enjoy your creamy, lemony delight!

Pro Tips

For an extra layer of flavor, try adding a pinch of smoked paprika or cayenne pepper while cooking. Adjust the amount of lemon juice based on your preference for tartness.

Storage and Make-Ahead Tips

This soup stores well in the refrigerator for about 3-4 days, making it an excellent choice for meal prep. Allow it to cool completely before transferring it to an airtight container. When reheating on the stove, add a splash of vegetable broth or water to thin it out, as it may thicken in the fridge.

If you're looking to freeze this soup, it's best to do so without the spinach, which can become soggy once thawed. Store in freezer-safe containers for up to 2-3 months. To reheat, let it thaw overnight in the refrigerator, then reheat gently on the stove, stirring to reincorporate any separated ingredients.

Serving Suggestions

For a hearty meal, consider pairing this soup with crusty bread or a warm baguette. A sprinkle of croutons adds a delightful crunch. You can also serve it with a simple green salad drizzled with a light vinaigrette to balance the richness of the soup.

To elevate this dish even further, consider adding toppings like a dollop of yogurt or a drizzle of olive oil just before serving. Fresh herbs like dill or tarragon can introduce interesting flavor notes that complement the lemon and chickpeas beautifully.

Questions About Recipes

→ Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses coconut milk and vegetable broth.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

→ Can I freeze this soup?

Yes, you can freeze the soup for up to 2 months in a freezer-safe container. Thaw in the refrigerator before reheating.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread, a fresh salad, or a side of roasted vegetables.