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, chopped; 2 cloves garlic, minced; 1 medium carrot, diced; 4 cups vegetable broth; 1 cup coconut milk; Juice of 1 lemon; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Chickpea Soup whenever I crave something comforting yet refreshing. The bright citrus flavor blends perfectly with the hearty chickpeas and creamy base. It’s incredible how a simple combination of ingredients can become so nourishing and satisfying. With just a handful of spices and fresh lemon juice, this soup becomes a delightful centerpiece for any meal. Plus, it’s incredibly easy to make, perfect for weeknight dinners when I need something quick yet wholesome.

Created by

Cassidy Moore

Last updated on 2026-01-18T13:04:08.116Z

When I first tried making chickpea soup, I knew I wanted to give it a unique twist. My idea was to incorporate lemon for a zesty kick, and it turned out to be a game changer! The acidity from the lemon elevates the entire dish, making every spoonful feel refreshing. Using canned chickpeas saves time without compromising on nutrition, which is a huge plus for me.

Over the years, I’ve added some personal touches, like a sprinkle of smoked paprika for depth and a drizzle of olive oil for richness. It’s become a go-to recipe for gatherings, and I love watching everyone enjoy it as much as I do!

        Why You Will Love This Recipe
        Creamy texture that warms the soul
Bright lemon flavor that invigorates the palate
Packed with protein and fiber for a healthy meal

      

Understanding the Ingredients

The chickpeas in this soup not only provide a hearty texture but also contribute a significant amount of protein and fiber, making this dish incredibly nourishing. When selecting your chickpeas, you can use canned ones for convenience, but dried chickpeas are an excellent alternative if you have the time to soak and cook them. Just remember to adjust the cooking time if you choose dried chickpeas, as they will require approximately two hours of boiling until tender.

The choice of coconut milk adds a creamy texture and a subtle sweetness that beautifully balances the acidity of the lemon. Full-fat coconut milk works best for a rich and creamy consistency, but if you're aiming for a lighter version, try using light coconut milk. Just keep in mind that this may slightly alter the creamy mouthfeel of the soup.

Perfecting the Cooking Technique

Sautéing the onion and carrot together allows the natural sugars to caramelize, enhancing the overall flavor of the soup. Be sure not to cook them on too high a heat; medium heat is ideal to prevent burning and ensures even cooking. You'll know they're ready when the onions turn translucent and the carrots are slightly softened, usually around 5 minutes.

Blending the soup is a step that transforms it from a chunky mixture to a smooth, creamy delight. An immersion blender is perfect for this as it minimizes mess and allows you to blend right in the pot. If using a traditional blender, blend in batches and leave the lid slightly ajar to allow steam to escape, preventing explosions. A perfectly blended soup will have an even, creamy texture without any visible chunks.

Ingredients

Soup Ingredients

1 can chickpeas, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, diced
4 cups vegetable broth
1 cup coconut milk
Juice of 1 lemon
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

Sauté Vegetables

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

Add Chickpeas and Broth

Add the drained chickpeas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer it to a blender in batches. Return the blended soup to the pot.

Stir in Coconut Milk and Lemon Juice

Add the coconut milk, lemon juice, smoked paprika, and season with salt and pepper. Stir well and let it simmer for another 5 minutes, allowing the flavors to combine.

Serve

Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm!

Pro Tips

For added richness, consider topping your soup with a swirl of olive oil or serving with crusty bread.

Make-Ahead and Storage

This creamy lemon chickpea soup is fantastic for meal prep. It can be made a day or two in advance and stored in the refrigerator. Just make sure to let it cool completely before transferring it to an airtight container. The flavors will deepen and meld together after resting, making it even tastier when reheated. The soup can last about 4 to 5 days in the fridge, so it's a great option for lunches throughout the week.

If you're looking to store it longer, consider freezing the soup. Portion it into freezer-safe containers, leaving some space for expansion as it freezes. It can be frozen for up to three months. To reheat, thaw overnight in the refrigerator and warm it gently on the stovetop, adding a splash of vegetable broth if it appears too thick after freezing.

Serving Suggestions and Variations

To enhance the delightful flavors of this soup, serve it with some crusty bread or a side salad for a well-rounded meal. You can also drizzle a little extra lemon juice on top just before serving to brighten the flavors even more. I enjoy garnishing it with toasted pumpkin seeds or chickpeas for added texture and crunch.

Feel free to play with the spices! While smoked paprika adds a unique depth, you can experiment with adding a pinch of cumin or ground coriander to introduce a different flavor profile. If you're looking to kick up the heat, try adding a pinch of red pepper flakes or serve with a dash of hot sauce. These simple adaptations can make this soup your own!

Questions About Recipes

→ Can I use dry chickpeas instead?

Yes, but you'll need to soak and cook them beforehand according to package instructions.

→ Is this soup vegan?

Absolutely! All the ingredients are plant-based.

→ Can I make this soup ahead of time?

Yes, it stores well in the fridge for up to 3 days. Just reheat before serving.

→ What can I substitute for coconut milk?

You can use almond milk or any other plant-based milk, but the flavor and creaminess will differ.