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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.