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 You'll Keep Making This
This soup is warm, comforting, and packed with bold flavors. It combines hearty potatoes and protein-rich chickpeas with a spicy kick that makes every spoonful exciting. It’s a great way to enjoy a nutritious meal that feels both satisfying and vibrant.
Better Cooking Tips
- Use fresh spices for the best aroma and taste.
- Rinse the chickpeas well if using canned to reduce saltiness.
- Let the soup simmer gently to allow flavors to meld together fully.
- Rinse the chickpeas well if using canned to reduce saltiness.
- Let the soup simmer gently to allow flavors to meld together fully.
Directions
Lightly heat some oil in a big pot over medium heat. Toss in the onions and cook them, stirring now and then, until they soften and become translucent—this usually takes about 5 minutes. Next, add the curry powder, cumin, turmeric, and coriander. If things start sticking to the bottom, splash in a little water to keep everything moving. Pour in the vegetable broth, then add the sweet potatoes, white potatoes, and chickpeas. Bring the mixture up 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. Finally, taste and season with salt and pepper before serving.
Best Pairings For This Dish
Serve the soup hot with a side of crusty bread or warm naan. A dollop of yogurt or a sprinkle of fresh cilantro can add a nice cooling balance to the spiciness. It also pairs well with a simple green salad for a complete meal.
Leftover Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. This soup also freezes well for up to 2 months—just thaw overnight in the fridge before warming.
