Vegan Pureed Chickpea And Kidney Bean Curry Soup Recipe

This incredibly easy and healthy vegan curry soup bursts with flavor! Made with creamy chickpeas and kidney beans, vibrant vegetables, and aromatic Indian spices, it's pure comfort in a bowl. Using canned beans and tomatoes makes this quicker than ordering takeout—ready in under 30 minutes! Perfect for a weeknight meal or a satisfying lunch.

Prep Time 15 mins
Cook Time 23 mins
Calories 139.4 kcal
Protein 9g
Rating Be the first
Vegan Pureed Chickpea And Kidney Bean Curry Soup 69

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Vegan Pureed Chickpea And Kidney Bean Curry Soup

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How to Make Vegan Pureed Chickpea And Kidney Bean Curry Soup

  1. Drain and rinse one (15-ounce) can of chickpeas and one (15-ounce) can of kidney beans. Set aside.
  2. Chop 1 medium onion, 2 cloves garlic, 1 red bell pepper (or other vegetables of your choice), and 1 (14.5-ounce) can of diced tomatoes. Set aside.
  3. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 teaspoon of mustard seeds and cook until they begin to pop (about 1 minute).
  4. Add the chopped onion and garlic. Cook for 1 minute, stirring frequently.
  5. Stir in 1 teaspoon turmeric powder and 1 teaspoon cumin powder. Cook for 30 seconds.
  6. Add the chopped bell pepper and diced tomatoes. Cook for 1 minute.
  7. Add the chickpeas, kidney beans, 1 teaspoon curry powder (add more for extra spice), 1/2 teaspoon salt (or to taste), and 1/4 cup chopped fresh basil.
  8. Pour in 2 cups of water (or 1-1.5 cups for a thicker soup).
  9. Bring to a simmer, then reduce heat to low and cook for 5 minutes.
  10. Carefully use an immersion blender to puree the soup until smooth (or to your desired consistency).
  11. Simmer for another 2 minutes to allow the flavors to meld.
  12. Taste and adjust seasoning with salt as needed.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

12g

Fat

2g

Carbs

7g

Frequently Asked Questions

How long does it take to make Vegan Pureed Chickpea And Kidney Bean Curry Soup?

Vegan Pureed Chickpea And Kidney Bean Curry Soup takes about 38 minutes from start to finish — roughly 15 minutes to prepare and 23 minutes to cook.

How many calories are in Vegan Pureed Chickpea And Kidney Bean Curry Soup?

Vegan Pureed Chickpea And Kidney Bean Curry Soup has approximately 139.4 calories per serving, with about 9 g protein, 7 g carbohydrates and 6 g fat.

What ingredients do I need for Vegan Pureed Chickpea And Kidney Bean Curry Soup?

The key ingredients for Vegan Pureed Chickpea And Kidney Bean Curry Soup are Garbanzo Beans, Kidney Beans, Diced Tomatoes, Carrot, Celery Ribs, Potato. See the full list with measurements above.

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