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
Why This Dish Is Worth Trying
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.
Tips To Improve This Recipe
- Rinse the chickpeas well if using canned to reduce excess salt.
- Cook the potatoes just until tender to avoid them becoming mushy.
- Taste and adjust spices at the end to get the flavor just right.
- Cook the potatoes just until tender to avoid them becoming mushy.
- Taste and adjust spices at the end to get the flavor just right.
Directions
Gently heat 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.
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 Advice
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.
Frequently Asked Questions
Can I use regular potatoes instead of sweet potatoes?
Yes, you can substitute sweet potatoes with more white potatoes or other root vegetables if you prefer.
How can I make the soup spicier?
Add a pinch of cayenne pepper or some chopped fresh chili when cooking the spices.
Is it okay to use dried chickpeas instead of canned?
Yes, but make sure to soak and cook the dried chickpeas thoroughly before adding them to the soup.
Can I prepare this soup in a slow cooker?
Yes, cook the onions and spices first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
How long can I store leftovers in the fridge?
Store the soup in an airtight container for up to 4 days.
Can I freeze this soup?
Yes, it freezes well. Cool completely before freezing in portions for up to 3 months.
What can I use if I don’t have an immersion blender?
You can use a regular blender in batches or mash the soup with a potato masher for a chunkier texture.
Is this soup vegan and gluten-free?
Yes, all the ingredients are vegan and naturally gluten-free.
