Easy Curried Potato and Chickpea Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 1.5 onions, chopped
• 3 tablespoons curry powder
• 2 tablespoons ground cumin
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 2 tablespoons water, or as needed
• 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

Instructions

1. Heat oil in a large pot over medium heat, then add onions. Cook, stirring occasionally, until the onions are soft and translucent, approximately 5 minutes.
2. Stir in curry powder, cumin, turmeric, and coriander, adding water as necessary to prevent sticking. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring the mixture to a boil, reduce heat, and simmer until the potatoes are tender enough to blend, about 20 minutes.
3. Use an immersion blender to blend the soup to your preferred consistency. Season with salt and pepper to taste.

Nutrition

• Calories: 281 kcal
• Fat Content: 4 g
• Fiber Content: 10 g
• Sugar Content: 9 g
• Sodium Content: 752 mg
• Protein Content: 8 g
• Carbohydrate Content: 55 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g