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 of chickpeas, drained and rinsed; 1 medium onion, chopped; 2 garlic cloves, minced; 1 large carrot, diced; 4 cups vegetable broth; 1 cup coconut milk; 2 tablespoons lemon juice; 1 teaspoon lemon zest; Salt and pepper to taste; Fresh herbs (optional, for garnish)

Highlighted under: Healthy & Light

I love how this Creamy Lemon Chickpea Soup combines vibrant flavors with a comforting texture, making it an ideal dish any time of the year. The bright lemon adds a refreshing zing, while chickpeas provide a hearty base that's both nutritious and satisfying. In just 30 minutes, I can whip up a bowl that not only warms the soul but also impresses my family and friends. It's the perfect recipe to have on hand for those busy weeknights when I crave something nourishing yet quick!

Created by

Lydia Spencer

Last updated on 2026-01-18T13:49:11.947Z

When I first created this Creamy Lemon Chickpea Soup, I wanted something that would fill me up without weighing me down. The combination of chickpeas and lemon not only complements each other beautifully but also brings a unique flavor profile that keeps you coming back for more. I found that blending in some coconut milk not only elevates the creaminess but also balances the acidity of the lemon.

To take this recipe to the next level, I often experiment with different herbs like dill or parsley, adjusting flavors to suit my mood. Each variation offers a new twist, making me adore this soup even more. It’s perfect for meal prep or a cozy night in with a piece of crusty bread!

        Why You'll Love This Recipe
        Bright lemon flavor that refreshes and uplifts
Creamy texture that comforts and satisfies
Perfect for vegetarians and loved by everyone

      

Understanding the Role of Ingredients

Each ingredient in this Creamy Lemon Chickpea Soup serves a specific purpose that elevates the overall flavor and texture of the dish. Chickpeas act as a hearty base, offering plant-based protein and fiber that contribute to the soup’s satisfying consistency. They also help to thicken the soup as they break down during cooking, creating a creamy yet light mouthfeel that pairs perfectly with the zesty lemon.

The addition of coconut milk introduces a rich and silky texture, balancing the bright acidity of the lemon juice. Coconut milk not only complements the dish with a hint of sweetness but also enhances its creaminess without the need for dairy. If you're looking for a lower-calorie option, you can replace coconut milk with unsweetened almond milk, but be aware that it will alter the richness slightly.

Techniques for Perfecting Your Soup

A key technique in achieving a smooth soup is how you blend it. Using an immersion blender directly in the pot ensures a uniform consistency and minimizes cleanup. When blending in batches, make sure to allow the soup to cool slightly to prevent pressure buildup, which could cause splattering. An ideal texture should be silky and creamy, without any chunks of vegetables remaining. If you prefer a chunky texture, reserve half of the chickpeas before blending, adding them back in for added bite.

When incorporating the coconut milk and lemon juice, make sure to stir thoroughly over low heat to prevent the coconut from breaking and becoming grainy. This gentle warming also allows the flavors to meld beautifully without cooking off the lemon's fresh brightness. If the soup feels too thick after adding the coconut milk, adjust the consistency with a splash of vegetable broth or water.

Ingredients

Gather the following ingredients to make this delightful Creamy Lemon Chickpea Soup:

Ingredients

1 can of chickpeas, drained and rinsed
1 medium onion, chopped
2 garlic cloves, minced
1 large carrot, diced
4 cups vegetable broth
1 cup coconut milk
2 tablespoons lemon juice
1 teaspoon lemon zest
Salt and pepper to taste
Fresh herbs (optional, for garnish)

Now that you have all the ingredients, let’s get cooking!

Instructions

Follow these steps to prepare your Creamy Lemon Chickpea Soup:

Sauté the Vegetables

In a large pot, heat a tablespoon of oil over medium heat. Add chopped onion and carrot, sautéing until the onions are translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add Chickpeas and Broth

Stir in the chickpeas and pour in the vegetable broth. Bring to a simmer and let it cook for about 10 minutes to let the flavors meld together.

Blend the Soup

Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture in batches to a regular blender.

Finish with Coconut Milk and Lemon

Return the pureed soup to low heat and stir in the coconut milk, lemon juice, and lemon zest. Season with salt and pepper to taste, and let it warm through for 5 minutes.

Your Creamy Lemon Chickpea Soup is ready to enjoy! Serve hot and garnish with fresh herbs if desired.

Pro Tips

For added depth of flavor, you can include a pinch of smoked paprika or cayenne pepper. Adjust the lemon juice according to your taste preference for more or less acidity.

Make-Ahead and Storage Tips

One of the great things about this soup is that it can be made ahead of time and stored for busy days. Once fully prepared, allow the soup to cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to four days. For longer storage, consider portioning the soup into freezer-safe bags or containers; it can last in the freezer for up to three months. Always remember to label your containers with the date for easy reference.

When reheating, it's best to thaw the soup in the fridge overnight if it's frozen. For stovetop reheating, gently warm it over low heat, stirring occasionally. Add a little broth or water if it thickens too much after refrigeration. You can also microwave it in a microwave-safe bowl, ensuring you stir halfway through for even heating.

Serving Suggestions

This Creamy Lemon Chickpea Soup is wonderfully versatile and can be served in various ways. For an added crunch, consider topping it with crispy tortilla strips, or serve it alongside crusty bread for dipping. A sprinkle of fresh herbs like parsley or cilantro not only brightens the dish visually but also enhances the freshness of the soup, making each bite delightful.

Additionally, feel free to customize the soup based on your preferences or dietary needs. You could stir in some leafy greens, like spinach or kale, for an extra boost of nutrients. If you're looking to add some heat, a pinch of red pepper flakes or a drizzle of sriracha can provide the perfect kick. This adaptability makes the soup suitable for year-round enjoyment.

Questions About Recipes

→ Can I make this soup in advance?

Absolutely! This soup keeps well in the refrigerator for up to 3 days. Just reheat before serving.

→ Is there a way to make this soup vegan?

Yes, this recipe is already vegan-friendly! Both chickpeas and coconut milk are plant-based.

→ Can I use dried chickpeas instead of canned?

Yes, if you prefer dried chickpeas, you'll need to soak and cook them beforehand. About 1 cup of dried chickpeas will yield 1 can.

→ What can I serve with this soup?

This soup pairs well with crusty bread, a side salad, or even some roasted vegetables for a complete meal.