A nutritious, delectable, vegan soup made with potatoes and chickpeas!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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 (Optional)
- 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
- 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.
- You can use 3 1/3 cups cooked chickpeas in place of canned. Any white potatoes can be used.
- For a thicker soup, reduce broth or add additional potatoes of any variety!