Recipe courtesy of Kardea Brown

Kardea's Curry Coconut and Lemongrass Chickpea Soup

  • Level: Easy
  • Total: 4 hr 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
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