Sweet Potato Curry Chickpea Soup

Sweet Potato Coconut Milk Soup in a bowl with cilantro.

5 from 1 vote

Sweet Potato Curry Chickpea Soup

Warm up from the inside-out with this comforting Sweet Potato Curry Chickpea Soup with Chickpeas. It's packed full of flavour and heartiness for a nourishing and satisfying meal.

Prep Time10

Cook Time30

Course: Lunch

Cuisine: Thai

Keyword: Sweet Potato Curry Chickpea Soup, sweet potato soup recipes

Servings:

Author: Jennifer Pallian BSc, RD

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

For a chunky version, skip the puree step.

Nutrition