Curried Potato and Chickpea Soup recipe
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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 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
Nutrition Info
- 280.6 caloriescarbohydrate: 54.7 gcholesterol: : -fat: 4 gfiber: 10.2 gprotein: 8 gsaturatedFat: 0.5 gservingSize: -sodium: 752 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Curried Potato and Chickpea Soup
Directions
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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.
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.
Blend soup with an immersion blender until desired consistency. Season with salt and pepper.