Name: Creamy Curried Potato Chickpea Soup: Vegan Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: US
Ingredients: 1 tablespoon extra virgin olive oil; 1 1/2 yellow onions, finely chopped; 3 tablespoons curry powder (adjust to taste); 2 tablespoons ground cumin; 1 tablespoon ground turmeric; 1 tablespoon ground coriander; 2 tablespoons water (or as needed, to prevent sticking); 8 cups high-quality vegetable broth (low sodium preferred); 6 cups sweet potatoes, peeled and diced into 1/2-inch cubes; 2 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes; 2 (15-ounce) cans chickpeas, drained and rinsed; Sea salt and freshly ground black pepper, to taste; Optional garnish: Fresh cilantro, a swirl of coconut milk, or a dollop of vegan yogurt

Embark on a flavorful journey with this vibrant and nourishing Curried Potato and Chickpea Soup. A harmonious blend of earthy potatoes, hearty chickpeas, and aromatic spices creates a comforting and deeply satisfying vegan delight.

Follow The Directions

01

Step

5 mins

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 5 minutes.

02

Step

2 mins

Stir in the curry powder, cumin, turmeric, and coriander. Cook for 1-2 minutes, stirring constantly, until fragrant. Add a splash of water if the spices start to stick or burn. (1-2 minutes)

03

Step

20 mins

Pour in the vegetable broth, then add the diced sweet potatoes, Yukon Gold potatoes, and drained chickpeas. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the potatoes are tender and easily pierced with a fork, about 20 minutes.

04

Step

2 mins

Carefully use an immersion blender to blend the soup to your desired consistency. For a smoother soup, blend thoroughly. For a chunkier texture, blend partially. (2 minutes)

05

Step

1 mins

Season the soup generously with sea salt and freshly ground black pepper to taste. (1 minute)

06

Step

Serve hot, garnished with fresh cilantro, a swirl of coconut milk, or a dollop of vegan yogurt, if desired.

For a richer flavor, toast the spices in a dry pan for a minute or two before adding them to the pot.
Adjust the amount of curry powder to your preferred level of spiciness.
If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches, being cautious of the hot liquid. Return the blended soup to the pot after blending.
This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers.
Feel free to add other vegetables to the soup, such as carrots, celery, or spinach. Add heartier vegetables along with the potatoes, and leafy greens towards the end of the cooking time.