This Sweet Potato Chickpea Curry Soup is a warm hug in a bowl! It’s packed with creamy sweet potatoes, hearty chickpeas, and tasty spices that will tickle your taste buds.
I love making this soup when I want something comforting that’s also healthy. Plus, it’s super easy to whip up, and you can enjoy it with crusty bread. Yum!
Key Ingredients & Substitutions
Sweet Potatoes: These add a natural sweetness and creaminess. If you don’t have sweet potatoes, you can use regular potatoes or even butternut squash for a similar effect.
Chickpeas: They provide protein and texture. If you’re looking for a different protein source, lentils or kidney beans work well too.
Coconut Milk: This gives the soup a rich, creamy consistency. For a lighter version, you can use almond milk or a lesser amount of vegetable broth, but it will lose some creaminess.
Spices: Curry powder and turmeric add warm flavors. Feel free to adjust based on preference; fresh herbs like cilantro or basil can also brighten the flavors.
How Do I Get the Best Flavor from My Spices?
To make the spices shine in your soup, it’s crucial to toast them! This method helps release their essential oils and deepen their flavor. Follow these steps:
- Use medium heat to avoid burning.
- Add spices after sautéing the onions, garlic, and ginger.
- Stir the spices for about 1 minute until they’re fragrant.
This technique will elevate the taste of your soup considerably! Enjoy your cooking and the cozy aroma that fills your kitchen!
Sweet Potato Chickpea Curry Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 cups fresh spinach leaves
- Salt and pepper, to taste
For Garnish:
- Fresh dill or cilantro (optional)
- Cooked rice for serving (optional)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and around 30 minutes to cook, so you’ll be enjoying a warm bowl of goodness in just about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive or coconut oil in a large pot over medium heat. Once hot, add the finely chopped onion and sauté until it’s translucent, which takes about 5 minutes. This base will give your soup a wonderful flavor!
2. Bring in the Flavors:
Add the minced garlic and grated ginger to the pot and cook for another 1-2 minutes, stirring until you can really smell their fragrant aroma. It’s the perfect start to your curry soup!
3. Add the Spices:
Now, sprinkle in the curry powder, turmeric, cumin, and cayenne pepper (if you like a little heat). Stir everything together for about 1 minute to toast the spices and enhance their flavor. Trust me, your kitchen will smell amazing!
4. Combine the Veggies:
Add the diced sweet potatoes and chickpeas into the pot. Stir well to coat them with the spices, ensuring every bite is packed with flavor.
5. Create the Soup Base:
Pour in the vegetable broth and coconut milk, stirring everything together. Increase the heat to bring the mixture to a boil. You’ll notice it start bubbling up with deliciousness!
6. Simmer it Down:
Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes. You want the sweet potatoes to be tender, making that perfect creamy base for your soup.
7. Add Some Green:
Don’t forget the spinach! Stir in the fresh spinach leaves and give it a couple more minutes on the heat, just until the leaves wilt. They’ll add a nice pop of color and extra nutrients to your soup!
8. Season to Perfection:
Now it’s time to taste! Season your soup with salt and pepper. Adjust the flavors according to your preference. This is your soup, after all!
9. Serve and Enjoy:
Serve your soup hot, garnished with fresh dill or cilantro if you like. You can also add a side of cooked rice or crusty bread for a hearty meal. Enjoy every spoonful!
Can I Make This Recipe Vegan?
Absolutely! This Sweet Potato Chickpea Curry Soup is naturally vegan as it uses vegetable broth and coconut milk. Just double-check your oil choice and make sure no animal-based products are included if you’re purchasing pre-packaged ingredients.
Can I Use Other Vegetables?
Yes, feel free to get creative! You can add vegetables like carrots, bell peppers, or zucchini. Just make sure to chop them into similar sizes as the sweet potatoes for even cooking.
How Can I Store Leftovers?
Store your leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat the soup on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze This Soup?
Yes! This soup freezes quite well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.