How to Make Curried Potato and Chickpea Soup - A Step-by-Step Guide

If you're looking for a delicious and hearty meal that's perfect for cooler weather, look no further than this Curried Potato and Chickpea Soup. This recipe is a wonderful combination of warming curry flavors, tender potatoes, and protein-packed chickpeas, making it a great option for a satisfying and nutritious meal. Whether you're a fan of simple and easy recipes, or you enjoy experimenting with new flavors and ingredients, this soup is sure to become a favorite in your kitchen.

One...

Read more

Ingredients

  • 1 tablespoon olive oil
  • 1 ½ onions, chopped
  • 3 tablespoons curry powder
  • 2 tablespoons ground cumin
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 2 tablespoons water, or as needed (Optional)
  • 8 cups vegetable broth
  • 6 cups peeled and diced sweet potatoes
  • 2 cups peeled and diced white potatoes
  • 2 (15 ounce) cans chickpeas, drained
  • salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 servings

  • Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
  • Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
  • Blend soup with an immersion blender until desired consistency. Season with salt and pepper.
  • Nutrition

    281 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Sodium: 752mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 10g
    • Total Sugars: 9g
    • Protein: 8g
    • Vitamin C: 17mg
    • Calcium: 119mg
    • Iron: 4mg
    • Potassium: 767mg