Best 3 Kardeas Curry Coconut And Lemongrass Chickpea Soup Recipes

As a dish that is bursting with flavor, "kareas curry coconut and lemongrass chickpea soup" is one of the most mouthwatering and aromatic soups you can make. With its combination of warm, earthy spices, fresh herbs, and creamy coconut milk, this soup offers a rich and complex flavor profile that is sure to satisfy your taste buds. Whether you are looking for a hearty and comforting meal or a healthy and flavorful dish, this soup is an excellent choice. It is packed with nutritious ingredients like chickpeas, vegetables, and spices, providing a well-balanced meal that is sure to leave you feeling satisfied.

Here are our top 3 tried and tested recipes!

CURRY COCONUT AND LEMONGRASS CHICKPEA SOUP

Curry Coconut and Lemongrass Chickpea Soup image

Super flavorful Coconut Curry and Lemongrass Chickpea Soup made in a slow cooker is our kind of cold-weather food ???????? Loving the cozy feels.

Provided by Al Brown

Time 4h20m

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 cup chopped leeks
1/2 cup chopped onions
1 cup sliced carrots (1/4 inch thick)
2 tablespoons curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped lemongrass or 1/4 cup lemon juice
One 14-ounce can vegetable broth
3 cups cooked chickpeas (canned garbanzo beans will work)
One 13.5-ounce can full-fat coconut milk
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
Steamed rice, for serving

Steps:

Heat the oil in a large nonstick skillet over medium heat. Add the leeks, onions, carrots; cover and cook 5 minutes or until tender. Add the curry powder, sugar, ginger, garlic and lemongrass; cook 1 minute, stirring constantly.
Place the onion mixture in a 5-quart electric slow cooker. Pour in the vegetable broth. Stir in the chickpeas and coconut milk. Add salt and pepper to taste. Cover and cook on low for 4 hours. Serve with rice.

AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS

African Curried Coconut Soup with Chickpeas image

Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.

Provided by Donna Klein

Categories Soup/Stew Tomato Vegetable Appetizer Vegetarian High Fiber Dinner Spice Curry Legume Chickpea Healthy Vegan Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
1 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro or parsley

Steps:

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

LEMONGRASS COCONUT CURRY SOUP WITH ZUCCHINI NOODLES

Lemongrass Coconut Curry Soup with Zucchini Noodles image

This is a perfect soup to add leftover chicken!

Provided by Cindy Anschutz Barbieri

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 45m

Yield 2

Number Of Ingredients 17

Ingredients

1 tablespoon coconut oil
1 stalk lemongrass, diced
1 tablespoon Thai green curry paste
1 clove garlic, finely chopped
½ teaspoon minced fresh ginger
⅛ teaspoon red pepper flakes
2 cups vegetable broth
½ cup water
2 medium zucchini, cut with a spiralizer
1 cup sliced mushrooms
1 cup snow peas
1 cup baby bok choy, chopped
⅓ cup scallions, diced
1 lime, juiced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup cilantro, chopped

Steps:

Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 27.7 g, Fat 12.5 g, Fiber 7.2 g, Protein 10.6 g, SaturatedFat 6.3 g, Sodium 1622.3 mg, Sugar 10.7 g

Tips:

Use fresh ingredients whenever possible. The fresher the ingredients, the more flavorful your soup will be.
Don't be afraid to experiment with different spices. Curry powder, coconut milk, and lemongrass are just a few of the many spices that can be used to create a delicious chickpea soup.
If you don't have time to make your own curry paste, you can use a store-bought paste. Just be sure to choose a paste that is made with fresh, high-quality ingredients.
Serve your soup with a variety of toppings. Some popular options include cilantro, lime wedges, and yogurt.
Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

This chickpea soup is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The combination of curry, coconut milk, and lemongrass creates a flavorful and aromatic soup that is sure to please everyone at the table. So next time you're looking for a new and exciting soup recipe, give this chickpea soup a try!