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Sauté Aromatics:
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add Vegetables:
Add the diced carrot and red bell pepper. Cook for about 5 minutes, until the vegetables begin to soften.
Add Coconut Milk and Broth:
Pour in the coconut milk and vegetable broth. Bring to a simmer.
Add Chickpeas:
Stir in the chickpeas and let the soup simmer for about 10 minutes, allowing the flavors to meld.
Incorporate Miso:
In a small bowl, whisk together the miso paste with a few tablespoons of hot soup broth until smooth. Stir this mixture back into the soup.
Finish the Soup:
Add the soy sauce and lime juice. Taste and adjust seasoning with salt, pepper, or additional lime juice as needed. If you like it spicy, add red pepper flakes.
Serve:
Ladle the soup into bowls and garnish with fresh cilantro or green onions.
Enjoy:
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