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Sweet Potato Curry Chickpea Soup

A creamy, hearty soup that combines sweet potatoes and chickpeas with aromatic spices for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: South Asian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tbsp vegetable oil or your preferred cooking oil
  • 1 large onion, chopped
  • 1 medium jalapeno pepper, diced remove seeds for less heat
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tbsp curry paste or powder, feel free to add more to taste
  • 1/4 tsp cayenne powder adjust for spice preference
  • 1 can chickpeas, drained about 2 cups
  • 1 large sweet potato, cubed the sweeter, the better
  • 4 cups unsalted chicken broth or vegetable broth for a vegan option
  • 2 cups water
  • 1 can coconut milk slightly less than 2 cups
  • 2 1/2 tsp kosher salt plus more to taste
  • 2 tbsp chopped cilantro for garnish

Method
 

Preparation
  1. In a large stockpot over medium-high heat, add 2 tbsp vegetable oil. Allow it to warm until shimmering.
  2. Add the chopped onion, diced jalapeno, and bell pepper along with 1 tsp of kosher salt. Cook until softened, about 5 minutes, stirring occasionally to avoid sticking.
  3. Toss in the minced garlic and continue cooking for an additional 2 minutes, until fragrant.
  4. Stir in the curry paste (or powder). Let it cook for about one minute, just enough for the flavors to develop.
  5. Add the drained chickpeas, cubed sweet potato, chicken broth, water, and coconut milk. Season with the remaining salt and give it a good stir.
  6. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce to a simmer.
  7. Let simmer for about 30 minutes, or until the sweet potatoes are tender. Stir occasionally to ensure even cooking.
  8. Use an immersion blender to puree the soup to your desired level of creaminess. For a chunkier texture, blend only half.
  9. Stir in chopped cilantro, reserving a little for garnish if desired.

Notes

For enhanced flavor, let the soup rest for a few hours or overnight. Serve warm with crusty bread or naan.