Curried Chickpea Soup

Jan 23, 2018

Medical medium thanksgiving recipes

Need something warm for these cold and damp nights? It’s easy to stay on a healing protocol and still enjoy warm comfort food. This soup can be adjusted to be lower in fat by omitting or decreasing the coconut cream. You could also omit the chickpeas for a creamy and legume free option. The base of the soup is thick and smooth and would be a beautiful base for any veggie soup. This soup is sure to satisfy even the pickiest adults and is loved by children of all ages, toddlers included!

Curried Chickpea Soup

This spicy and creamy curried chickpea soup is simple to make and is bursting with flavor. 


  • 1 tsp of coconut oil
  • 1 large onion, chopped
  • 5 large carrots, chopped
  • 6 cups of potatoes, cubed
  • 1 clove of garlic
  • 1.5 tablespoons of curry powder
  • 8 cups of MM healing broth, or other veggie stock
  • 2 cups of chickpeas
  • 1 full fat coconut milk cream (optional)
  • Sea salt to taste
  • Pepper to taste
  • 1 teaspoon of honey
  • (optional toppings): cayenne, dulse, onion


  • Heat coconut oil in large soup pan 
  • Add onion and sauté until brown
  • Add garlic and curry, cook for a few minutes – stirring
  • Add potato and carrots
  • Season with salt and pepper to taste
  • Add stock, simmer until potatoes and carrots are cooked
  • Remove from heat
  • Emulsion blend, hand mix, or vitamix until smooth
  • Return to pot and place on low heat 
  • Add coconut milk, chickpeas, honey
  • Enjoy!

The post Curried Chickpea Soup appeared first on Reclaimers of Health.

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