Hearty Curried Chickpea and Potato Soup

Saut and Simmer

Start by heating some oil in a big pot over medium heat. Toss in the onions and cook them, stirring often, until they become soft and see-through—about 5 minutes. Next, add the curry powder, cumin, turmeric, and coriander. If it looks like the spices might stick to the bottom, splash in a little water to keep things moving. Pour in the vegetable broth, then add the sweet potatoes, white potatoes, and chickpeas. Bring everything up to a boil, then lower the heat and let it simmer until the potatoes are tender enough to mash, which should take around 20 minutes. Use an immersion blender to blend the soup until it’s as smooth or chunky as you like. Finally, taste and season with salt and pepper to your liking.