This comforting Sweet Potato Soup Curry Chickpea Soup is packed full of flavor and heartiness for a nourishing and satisfying meal. I like to puree it for a creamy version, but you can leave it chunky if you like!
Sweet Potato Curry Chickpea Soup Ingredients
Here’s what you need:
- Vegetable oil: a neutral-tasting oil that is used for cooking
- Onion
- Jalapeno pepper: for a bit of heat
- Red bell pepper: adds a bit of sweetness
- Garlic
- Curry paste or powder: made of herbs, spices and other seasonings, it packs loads of flavor
- Cayenne powder
- Chickpeas: hearty and high in protein and fiber
- Sweet potato
- Unsalted chicken broth: or swap in veggie broth
- Coconut milk: for creamy richness
- Chopped cilantro: a really nice fresh finish to Indian recipes.
How to make Sweet Potato Curry Chickpea Soup
First, heat oil in a large stockpot over medium-high heat. In the pot, sauté onions, jalapeno pepper and bell pepper with 1 tsp of salt until softened – usually about 5 minutes.
Then add garlic for an extra hit of flavour and cook for two more minutes. Throw in some aromatic curry paste for an added kick and stir for another minute.
Add chickpeas, sweet potato, chicken broth, water and coconut milk to the mix. Give it one final seasoning with the remaining salt, bring to a boil then reduce to a simmer.
Let it cook away until the yams are tender – around 30 minutes – then puree with an immersion blender and top it off with chopped cilantro (reserving some as garnish if you wish!). Enjoy!
Make ahead and storage instructions
Make a batch on Sunday and enjoy a no-brain-required midday meal for the next 3 or 4 days.
To make ahead, simply cook the Sweet Potato Coconut Milk Soup with Chickpeas until it is tender, then let it cool to room temperature before transferring it to an airtight container.
It can be stored in the refrigerator for up to 3-4 days or in the freezer for 2-3 months.
To serve, reheat over low heat on the stovetop, adding additional broth or coconut milk if necessary. Stir occasionally and cook until heated through.
Sweet Potato Curry Chickpea Soup
Ingredients
- 2 tbsp vegetable oil
- 1 large onion chopped
- 1 jalapeno pepper diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tbsp curry paste or you could use powder, plus more to taste
- ¼ tsp cayenne powder
- 1 can chickpeas drained (about 2 cups)
- 1 large sweet potato cubed
- 4 cups unsalted chicken broth
- 2 cups water
- 1 can coconut milk slightly less than 2 cups
- 2 ½ tsp kosher salt plus more to taste
- 2 tbsp chopped cilantro
Instructions
- Heat oil in a large stockpot over medium high heat. Cook onions, jalapeno pepper, and bell pepper with 1 tsp of the salt until softened, about 5 minutes.
- Add garlic; cook 2 minutes more. Add curry paste and cook, stirring, one minute.
- Add chickpeas, sweet potato, chicken broth, water and coconut milk. Season with remaining salt.
- Bring to a boil, then reduce to a simmer and cook until yams are tender, about 30 minutes. Puree using an immersion blender. Stir in cilantro, reserving a bit for garnish if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Sweet Potato Curry Chickpea Soup is exactly what I’ve been looking for. Delicious.