Curry Soup with Chickpeas and Potatoes
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Loading... - Gracie Johnson
- 08 Mar 2023
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This Chickpea Potato Curry Soup is such a delicious, nutritious, frugal meal in a bowl! Filled with plant-based goodness, this soup just so happens to be vegan, if that’s your thing. It’s packed with warming spices like curry powder, cinnamon, and cumin, and finished with fresh lime juice. You’ll love this curry soup for an easy one-pot cozy weeknight meal!
You may have made my recipe for chickpea curry before – it’s a staple in our household. The other night I made it and added potatoes and thought, “this would make a great soup!” So here we are, with the latest Bowl of Delicious… curry soup with chickpeas and potatoes!
This soup has a wonderful spice blend of curry powder, cinnamon, and cumin (though you can get by with just curry powder if you want). The base is broth (chicken, vegetable, your pick) and coconut milk. With potatoes and chickpeas for bulk and protein, and carrots for some color and sweetness.
Just like with the chickpea curry recipe, this soup is finished off with fresh lime juice. Don’t skip this step! It adds a ton of flavor.
Ingredients and Substitutions
Chickpeas – you could also use something like red lentils or another legume.
Gold Potatoes – I prefer small gold potatoes here so I don’t have to peel them! You can use another potato, like red, white, or russet. If using russet, I do recommend peeling them, since their skins can be tough.
Carrots – I like the color and flavor they add but you can leave them out if you want.
Onion and garlic
Spices: Curry powder, cinnamon, and cumin. Feel free to only use curry powder if you want, or add to the mix (turmeric, ground coriander, cardamon, ground ginger, etc. would all be delicious here).
Crushed red pepper – optional, if you like it a bit spicy. You can use cayenne pepper or another spicy pepper if you want.
Coconut oil – or another fat of choice for sautéing the onion, like ghee or butter.
