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Ingredients 0/12
Why This Dish Is So Satisfying
This soup is warm, hearty, and full of comforting spices. The combination of potatoes and chickpeas makes it both filling and nutritious. It’s perfect for chilly days when you want something soothing but easy to prepare.
Better Cooking Tips
- Use vegetable broth for a richer flavor.
- Sauté the spices briefly before adding liquids to release their aroma.
- If you like a creamier texture, blend part of the soup before serving.
- Sauté the spices briefly before adding liquids to release their aroma.
- If you like a creamier texture, blend part of the soup before serving.
Directions
Heat some oil in a large pot over medium heat. Toss in the chopped onions and cook them, stirring occasionally, until they’re soft and translucent—this usually takes about 5 minutes. Next, sprinkle in the curry powder, cumin, turmeric, and coriander. If the spices start sticking to the bottom, add a splash of water to loosen things up. Pour in the vegetable broth along with the sweet potatoes, white potatoes, and chickpeas. Bring everything to a boil, then turn the heat down and let it simmer until the potatoes are tender enough to blend, around 20 minutes. Use an immersion blender to puree the soup until it’s as smooth or chunky as you like. Finally, taste and add salt and pepper to suit your preference.
Serving Tips
Serve this dish with a sprinkle of fresh cilantro or a dollop of yogurt on top. It pairs well with warm naan bread or a simple green salad for a complete and satisfying meal.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much. This soup also freezes well for up to 2 months.
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