Name: Curried Potato and Chickpea Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Onions, chopped - 1 ½; Curry powder - 3 tablespoons; Ground cumin - 2 tablespoons; Ground turmeric - 1 tablespoon; Ground coriander - 1 tablespoon; Water, or as needed (Optional) - 2 tablespoons; Vegetable broth - 8 cups; Peeled and diced sweet potatoes - 6 cups; Peeled and diced white potatoes - 2 cups; Chickpeas, drained - 2 (15 ounce) cans; Salt and ground black pepper to taste - 2 (15 ounce) cans

Ingredients for - Curried Potato and Chickpea Soup

1. Olive oil 1 tablespoon

2. Onions, chopped 1 ½

3. Curry powder 3 tablespoons

4. Ground cumin 2 tablespoons

5. Ground turmeric 1 tablespoon

6. Ground coriander 1 tablespoon

7. Water, or as needed (Optional) 2 tablespoons

8. Vegetable broth 8 cups

9. Peeled and diced sweet potatoes 6 cups

10. Peeled and diced white potatoes 2 cups

11. Chickpeas, drained 2 (15 ounce) cans

12. Salt and ground black pepper to taste 2 (15 ounce) cans

How to cook deliciously - Curried Potato and Chickpea Soup

1 . Stage

Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.

2 . Stage

Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.

3 . Stage

Blend soup with an immersion blender until desired consistency. Season with salt and pepper.