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 can coconut milk; Juice and zest of 2 lemons; Salt and pepper to taste; Olive oil for sautéing; Fresh parsley for garnish

Highlighted under: Healthy & Light

When I first made this Creamy Lemon Chickpea Soup, I was instantly captivated by the bright and zesty flavor it brings to the table. The combination of creamy chickpeas and vibrant lemon creates a soup that's not only comforting but also refreshing. I love how easy it is to whip up on busy weeknights, and what's more, it's packed with protein and nutrients. Whether enjoyed as a main dish or a starter, this soup is my go-to whenever I need a burst of brightness in my meal.

Created by

Noelle Chambers

Last updated on 2026-01-18T12:40:14.170Z

I remember the first time I experimented with lemon in my chickpea soup. The addition transformed the flavor profile and made it so vibrant! After a few tries, I realized that balancing the acidity of lemon with the creaminess of coconut milk created a perfect harmony. It's something I am proud to serve to friends and family, as they always ask for seconds.

One of my favorite details is to garnish the soup with freshly chopped parsley and a drizzle of olive oil. This little touch elevates the presentation and adds an extra layer of flavor, making it a delightful experience for anyone who tries it. Plus, it pairs wonderfully with crusty bread for dipping!

        Why You Will Love This Recipe
        Bright and zesty lemon flavor that invigorates the taste buds
Creamy texture packed with protein from chickpeas
Quick and easy preparation, perfect for weeknight dinners

      

The Brightness of Lemon

Lemon serves as a key flavor component in this soup, cutting through the creaminess of the coconut milk and chickpeas. The acidity from the lemon juice brightens the overall taste, making it not just comforting but also invigorating. When adding the lemon juice and zest, do so right before serving to maintain that fresh, zesty punch. If you find the flavor too strong, you can start with just the juice of one lemon, tasting as you go to reach your desired balance.

Using both the juice and zest amplifies the lemon flavor significantly. The zest contains essential oils that add a fragrant element, enhancing your soup's aroma. To properly zest a lemon, use a microplane or a fine grater to avoid the bitter white pith underneath. The zest can be stored in an airtight container in the refrigerator for up to a week, making it easy to incorporate into other dishes!

Make-Ahead and Storage Tips

This Creamy Lemon Chickpea Soup is excellent for meal prep. You can make a double batch and divide it into portions for easy weekday lunches or dinners. Store the cooled soup in airtight containers in the refrigerator for up to 4 days, or freeze it for up to 3 months. If freezing, leave out the fresh parsley garnish until serving to maintain its color and freshness upon reheating.

When reheating the soup, do so gently over low to medium heat to prevent separation of the coconut milk. Stir frequently, and if the soup seems too thick, simply add a splash of vegetable broth or water to thin it out. I often find that the flavors deepen after a day or two in the fridge, making leftovers even more delicious!

Customizing Your Soup

Feel free to customize this soup to suit your taste or dietary needs. You can add in other vegetables like spinach, kale, or bell peppers for added nutrition and texture. Just make sure to sauté these additional ingredients after the garlic and before adding the chickpeas and liquids. This will enhance their flavors and ensure they are tender when served.

For a bit of heat, consider adding a pinch of red pepper flakes or a splash of hot sauce to the pot when combining the ingredients. Alternatively, if you're looking for a different flavor profile, swap out the coconut milk for a different non-dairy milk, such as almond or oat milk, although this may alter the creaminess of the final soup.

Ingredients

Gather these ingredients before you start cooking.

Main Ingredients

1 can chickpeas, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, diced
4 cups vegetable broth
1 can coconut milk
Juice and zest of 2 lemons
Salt and pepper to taste
Olive oil for sautéing
Fresh parsley for garnish

Ensure all your ingredients are prepped and ready to go!

Instructions

Cooking Steps

Follow these steps to create your creamy lemon chickpea soup.

Sauté the Vegetables

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and carrot, cooking until they are softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Combine Ingredients

Stir in the chickpeas, vegetable broth, and coconut milk. Bring the mixture to a gentle simmer and let it cook for about 10 minutes.

Add Lemon

Remove the pot from heat and stir in the lemon juice and zest. Season with salt and pepper to taste.

Blend the Soup

For a creamy texture, use an immersion blender to blend the soup until smooth. If you prefer a chunkier soup, blend only half of it.

Serve and Enjoy

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

Now it's time to dig in and enjoy your delicious soup!

Pro Tips

For added richness, you can also stir in a tablespoon of tahini before serving. This will enhance the creaminess and give a nutty flavor that works beautifully with the lemon.

Troubleshooting Common Issues

One common issue with creamy soups is separation, which can occur if the heat is too high during cooking. To prevent this, maintain a gentle simmer once you add the coconut milk. If you notice the soup is starting to separate, a vigorous whisking can help reintegrate the ingredients, bringing it back to a smooth consistency.

If you accidentally oversalt the soup, adding a diced potato while it simmers can absorb some of the excess salt. Then remove the potato before blending, leaving your soup perfectly seasoned.

Serving Suggestions

This soup pairs beautifully with a side of warm crusty bread or whole-grain crackers for dipping. Consider toasting the bread with a bit of olive oil and garlic for added flavor. A simple salad on the side, like arugula tossed with lemon vinaigrette, complements the bright flavors of the soup without overpowering it.

For an extra pop, top each bowl with a dollop of yogurt or a sprinkle of feta cheese to enhance the creaminess and add a tangy component. Fresh herbs like dill or basil can also elevate the presentation and flavor profile—feel free to experiment based on what you have at hand!

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas. Soak them overnight and cook them until tender before adding them to the soup.

→ Is this soup vegan?

Absolutely! This recipe is entirely plant-based, making it a great choice for vegans and vegetarians.

→ How can I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

→ Can I freeze this soup?

Yes, this soup freezes well! Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.