About the Recipe
There’s something undeniably comforting about a steaming bowl of soup, especially as the colder months roll in and everything starts to feel just a little cozier. This one’s made with simple, nourishing ingredients—chickpeas, kale, coconut milk—and it’s a recipe I find myself returning to again and again. Like my Beet & Butternut Squash Soup or that velvety Celery Root & Ginger Soup, it’s all about warm flavors, minimal fuss, and that satisfying feeling of being both full and well-fed.
I get it—when the day’s been long, a recipe with too many steps can feel like a lot. That’s why I love this soup. A little chopping, a gentle simmer, and before you know it, you’ve got a cozy bowl on the table. And the best part? It’s super flexible. Swap in spinach for kale, toss in leftover veggies, or stir in grains if you want to bulk it up—it’s the kind of recipe that works with whatever’s in your fridge.
I usually finish mine with a sprinkle of fleur de sel and a handful of fresh cilantro or parsley to brighten it all up. Like my Spiced Pumpkin Soup, it walks that line between rustic and a little special—humble ingredients, elevated with just the right little touches.
So if you're looking for something nourishing, cozy, and wonderfully low-effort, this soup might just earn a permanent spot in your weekly rotation. Let’s keep dinner simple—and keep those bowls warm.
Quick and Easy to Make With simple ingredients and minimal prep, this soup comes together in under 30 minutes, making it perfect for weeknights.
Rich, Creamy Texture The combination of coconut milk and chickpeas creates a deliciously creamy soup without any dairy, perfect for vegan and dairy-free diets.
Packed with Nutrients Loaded with veggies like carrots, celery, kale, and chickpeas, this soup is high in fiber, vitamins, and minerals for a wholesome meal.
Customizable to Your Taste Swap out kale for spinach, add extra spices for a kick, or toss in more veggies—this recipe is highly adaptable to what you have on hand.
Great for Meal Prep and Freezing This soup tastes even better the next day, making it ideal for meal prep. It also freezes well, so you can enjoy a homemade meal anytime.
Boosted with Super Spices Turmeric and paprika add not only flavor but also potential anti-inflammatory benefits, making this soup a healthy choice.
Perfect for Cozy, Cold Days This warm, comforting soup is just what you need to stay cozy on chilly days, offering both warmth and nourishment in every bowl.
What You'll Love
Can I substitute coconut milk in this soup? Yes, you can substitute coconut milk with a plant-based milk like almond or cashew milk for a lighter flavor, or use heavy cream if you're looking for a creamier texture.
What can I use instead of chickpeas in this soup? Chickpeas add a hearty texture, but you could also use white beans, lentils, or even diced potatoes as a substitute.
How can I make this soup spicier? To add a bit of heat, try including a pinch of cayenne pepper, a chopped fresh chili, or a dash of chili flakes.
Is this soup suitable for meal prep? Absolutely! This soup stores well in the refrigerator for up to four days. You can also freeze it for longer storage, though add the greens just before serving for the best texture.
Can I use fresh turmeric instead of ground turmeric? Yes, fresh turmeric can add extra depth of flavor. Use about a 1-inch piece of grated fresh turmeric root as a substitute for 1 teaspoon of ground turmeric.
What’s the best way to garnish this soup? Fresh cilantro or parsley works beautifully as a garnish, adding a pop of color and flavor. A sprinkle of fleur de sel enhances the taste if you have it on hand.
Can I make this soup in a slow cooker? Yes, this soup can be adapted for a slow cooker. Sauté the onions and garlic before adding all ingredients to the slow cooker, and cook on low for 4-6 hours.
How can I make this soup thicker? For a thicker soup, you can blend a portion of the soup and return it to the pot, or add a small amount of cornstarch mixed with water to thicken it.
Frequently asked Questions
Ingredints Explained
Ingredients
2 tbsp olive oil
2 tbsp onion, finely chopped
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 tsp ground turmeric
1 tsp paprika
4 cups vegetable broth
1 cup coconut milk
1 cup cooked chickpeas
1 cup chopped kale or spinach
salt and pepper, to taste
fresh cilantro or parsley, for garnish
fleur de sel, for garnish (optional)
Preparation
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
Add the diced carrots and celery to the pot and cook for another 5 minutes, stirring occasionally, until they start to soften.
Sprinkle the ground turmeric and paprika over the vegetables and stir well to coat them evenly. Allow the spices to cook for about 1 minute to release their flavors.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes until the vegetables are tender.
Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, work in batches and be cautious of the hot liquid.
Return the blended soup to the pot and stir in the coconut milk. Add the cooked chickpeas and chopped kale or spinach, then season with salt and pepper to taste.
Simmer the soup for an additional 5-10 minutes, allowing the flavors to meld together and the kale/spinach to wilt.
Ladle the soup into bowls and garnish with fresh cilantro or parsley.
Serve the Turmeric and Paprika Soup hot and enjoy!
