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Sauté the aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
Add the vegetables and chickpeas:
Stir in the diced carrot and cook for 3-4 minutes. Then add the chickpeas, vegetable broth, and coconut milk. Bring the soup to a gentle simmer.
Season the soup:
Stir in the miso paste, soy sauce, turmeric, cumin, and black pepper. Taste the soup and adjust the seasoning, adding salt if needed. Allow the soup to simmer for about 10 minutes, or until the vegetables are tender.
Blend (optional):
If you prefer a smoother soup, use an immersion blender to blend part of the soup to your desired texture, or transfer a portion to a blender and blend until smooth. Alternatively, you can leave the soup chunky if you prefer more texture.
Finish and serve:
Once the soup is ready, ladle it into bowls and garnish with fresh cilantro or chopped green onions, if desired. Serve with a side of crusty bread or over steamed rice for a complete meal.
Your Coconut Miso Chickpea Soup is ready to be enjoyed! This creamy, savory, and filling soup is perfect for a cozy meal or a nourishing lunch.