Curried Potato and Chickpea Soup
Description
Sweet potatoes, white potatoes, and chickpeas are flavored with a combination of spices in this easy vegan curried soup.
Ingredients
•
1 tablespoon olive oil
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1 1/2 onions, chopped
•
3 tablespoons curry powder
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2 tablespoons ground cumin
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1 tablespoon ground turmeric
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1 tablespoon ground coriander
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2 tablespoons water, or as needed
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8 cups vegetable broth
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6 cups peeled and diced sweet potatoes
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2 cups peeled and diced white potatoes
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2 (15 ounce) cans chickpeas, drained
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salt and ground black pepper to taste
Directions
1
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
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
Blend soup with an immersion blender until desired consistency. Season with salt and pepper.