Extreme Vegan Comfort Food

Move over mashed potatoes, meatloaf, and gravy. When it’s bone cold outside, ice bone cold. The sort of cold that sinks into your fingers and makes even socks an imperfect solution for body warming, it’s time to bust a move and make this soup.

Because this soup is insane. It’s like Extreme Soup. If this soup was a sport, it would be extreme snowboarding while riding a mountain bike while juggling fiery darts. Eating meatloaf to comfort your cold, weary soul will heretofore and forever just look like a bad game of bowling with the bumpers set up for safety.

That’s what I’m saying.

This soup will warm your bones, your belly, and your future outlook on finances, dating, and eye wrinkles.

Am I getting carried away?


I’m not getting carried away at all. Because after eating this soup, my tweenage diva who has decided she’s incapable of eating peanut butter, soy, raw almonds, sandwiches, eggs, milk, butter, cold cereal, and tofu came up to me after dinner, wrapped her arms around me and said, “Holy cow, mom. Best soup ever.”

Meatloaf and mashed potatoes be damned. We’re changing our souls one slurp at a time over here.

Looking for the perfect side to this delicious soup? Nab my homemade Whole Wheat Naan recipe here.


Vegan Coconut Curried Chickpea Soup


1 tablespoon olive oil
3 cloves garlic, finely chopped
3 whole carrots, peeled and diced
3 tablespoons Better Than Boullion
2 1/2 cups water
2 heaping teaspoons curry powder
1 heaping teaspoon garam masala
1 can coconut milk
2 cans garbanzo beans, drained
1 large bunch organic collard greens, chopped
salt to taste


In a large pot, heat the olive oil over medium heat. Add the garlic and saute for a minute, then toss in the carrots, boullion and water. Boil over medium-high heat, until the carrots are softened, about 15 minutes. Add the curry powder, garam masala, coconut milk, garbanzo beans, and collar greens. Cook until the greens are wilted, about 3-5 minutes. Add salt if needed.

Serve with homemade naan for dipping. Enjoy!


27 Responses to “Extreme Vegan Comfort Food”

  1. Crystal says:

    Hi there! I’m your cousin’s wife and Michele told me to check out your blog. I don’t think you’ve posted a recipe I wouldn’t like and I’m excited to try this one. I can’t find the naan recipe though. Where is it on your blog?

    • Brooke says:

      Welcome Crystal! I JUST posted the naan recipe today. You can find it under the “breads” section of my recipes archives page now!

  2. STH says:

    I’m so thrilled for you on the progress you’re making on getting your family to eat healthier! Yay Brooke!

    We’ve had something of a breakthrough here, too. I cook as healthy as I can, but my honey tends to eat out (mostly McDonald’s, I’m afraid) way too much. I try not to be pushy about his eating habits, but I mentioned to him the other day that I really worry about his health with all the junk he eats. He really took it to heart and has been bringing his lunch to work more often since then. We talked about what he’d like to have and he asked me to make him salads to bring, so that’s what I’ve been doing. He’s also cycling to work more, since the weather’s improving. Yay!

  3. Skye says:

    I love curry and I can’t wait to try this soup! Perfect for cold days!

  4. ErinCroutons says:

    I must admit, the whole switch-to-Vegan thing has me a bit intimidated, but this seems pretty easy! Now if only I could get my husband to embrace the switch. ;)

    • Brooke says:

      It’s sooo easy! You can do it! Even my husband is considering it all after seeing such yummy recipes grace our table!

  5. Cathy says:

    This look nice and warming for a cold snowy night. Love chickpeas anyway!

  6. Rana says:

    We just made this for supper tonight and it was super! I used frozen spinach instead of collard greens but everything else was the same. The kids loved the buttery chickpeas, but I think it was on the border of too hot for them, next time I’ll just use 2 tsp level of curry powder. The weather here was hovering around -1 and blustery, alternating between ice pellets, hail and big flakes of snow and sunny breaks. After spending the afternoon outside this was quick to prepare and warming all over.

    Looking forward to your naan bread recipe, it really would’ve rounded out the meal nicely.

    For dessert, we had fresh berries with soy milk and a tiny drizzle of maple syrup.

    • Brooke says:

      Oh, Rana! Way to be quick about it! Love the use of spinach, and the naan recipe can be found in the “Breads” section of my recipe archives now! Happy baking!

  7. Amy says:

    Coconut? Curry? Homemade flat bread to dunk? Nuff said! Buying groceries tonight!

  8. Meghan says:

    I made this tonight, though I used kale instead of char, it was lovely!

  9. Carly says:

    I made this last night and I used Better Than Boullion for the first time- I bought the organic veggie kind but I felt like my stock was overly-stocky, like I needed more water! I ended up adding a little more water and a couple drops of half and half (oops…but delicious) i’m just wondering if i’m using the wrong base– advice??

    Regardless of the changes, the boyfriend LOVED it!

  10. […] I surf the web it’s usually for one thing only: new recipes. When I happened across this recipe I’m pretty sure I heard angels singing above me. And let me just tell you that they were […]

  11. Jenn says:

    This would be ok in a crock pot right??

  12. julia says:

    Just tried this and loved it! Thank you

  13. Katherine says:

    I made this tonight for my family. I used a little more water and a little less curry and garam masala and it was delicious!! My family prefers more mild tastes which is why I made these changes. Next time I will definitely make your naan recipe to go with it!

  14. Teena says:

    Thanks so much for this great recipe! So quick, but so good! I had to substitute broccoli for the collards but it was delicious anyway. Definitely a keeper for us.

  15. Denise says:

    I would love to try this recipe and I have everything but the garam masala. I live in a small town and my grocery store does not have it. Can I sub anything else? More curry powder?

  16. Lisa Frank says:

    I made this tonight for dinner and it was DELICIOUS! It was such a simple meal to make, yet totally comforting. My husband now wants me to use the curry sauce as the base for more curry dishes!

    I used lacinato kale (instead of collard greens), light coconut milk, and served it with Trader Joe’s Tandoori Naan bread, to save me some time. I think next time I’ll try adding more ingredients, like shredded chicken and perhaps green beans or bell peppers & make your homemade naan to go with it.

    Thanks for giving me a quick and tasty meal that saved me from the getting-home-late-maybe-we-should-just-get-takeout temptation! :)

  17. jenny says:

    Holy crap. This was easy and tastes divine. Totally putting this in regular rotation. Thank you!

  18. Allison says:

    I just made this tonight and have to say it tastes fantastic.

    A couple things:

    I do agree with Carley that the amount of Better than Boullion seemed high. I actually only used a little over 1 tbs and it was fine, even bordering on too salty for me. Could we be using a different more concentrated version? If I were to make this with low sodium veggie broth, would I just do 2 1/2 cups veggie broth instead of the water and boullion?

    Also, I would have liked the broth to be a little thicker. I used light coconut milk, may that have made the difference? Could I add cornstarch to thicken it? (Excuse me if this is a stupid cooking question. lol)

    Thank you and thanks for the great recipe!

  19. Joanna says:

    Just made this for my vegan boyfriend and I. It tastes AMAZING! Thank you for posting this recipe!! I will definitely share this with friends and family :D

  20. […] στο διαδίκτυο μια διαφορετική συνταγή, έπεσα στην ιστοσελίδα της Brooke McLay και σε μια συνταγή με ρεβίθια με ινδικές επιρροές. […]

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