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Chickpea and Potato Curry Soup
This warm and comforting soup combines hearty chickpeas and tender potatoes in a flavorful curry broth that's perfect for chilly days. It's easy to make and packed with spices that will brighten up your weeknight meals.
◷55 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Saut Onions and Spices
Start by heating some oil in a large pot over medium heat. Toss in the onions and cook them, stirring occasionally, until they’re soft and translucent—this usually takes about 5 minutes. Next, sprinkle in the curry powder, cumin, turmeric, and coriander. If the spices start to stick, add a splash of water to keep things moving. Pour in the vegetable broth, then add the sweet potatoes, white potatoes, and chickpeas. Bring everything to a boil, then lower the heat and let it simmer until the potatoes are tender enough to blend, which should take around 20 minutes. Use an immersion blender to puree the soup to your liking—smooth or a bit chunky. Finally, taste and season with salt and pepper as needed.
Why You’ll Love This Recipe
This soup is full of warm spices and comforting flavors. It’s hearty yet light, making it perfect for any season. Plus, it’s packed with protein and fiber, which keeps you full and satisfied.
Serving Suggestions
Serve with warm naan bread or steamed rice for a complete meal. A dollop of yogurt or a sprinkle of fresh cilantro adds a nice fresh touch. This soup also pairs well with a simple green salad.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. You can also freeze portions for up to 2 months.
