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Curry Soup with Chickpeas and Potatoes Recipe

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3.8 from 46 reviews

This hearty and flavorful Curry Soup with Chickpeas and Potatoes combines warming spices, creamy coconut milk, and wholesome ingredients like chickpeas and gold potatoes. It’s a comforting and satisfying dish perfect as a vegan-friendly, gluten-free meal that warms you from the inside out.

Ingredients

Base Ingredients

  • 2 tablespoons coconut oil or butter, or ghee
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced

Spices and Seasonings

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 tablespoon curry powder
  • ½ teaspoon crushed red pepper (optional)
  • Kosher salt to taste

Vegetables and Legumes

  • 2 carrots, peeled and finely diced
  • 1 to 1½ lb. gold potatoes, diced
  • 30 oz. canned chickpeas, drained and rinsed (about 3 cups, two cans)

Liquids and Garnishes

  • 14 oz. canned coconut milk, preferably full-fat (one can)
  • 4 cups broth (chicken or vegetable)
  • Juice of one lime
  • ¼ cup chopped fresh cilantro (optional)

Instructions

  1. Prep the Aromatics: Heat the coconut oil, butter, or ghee in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  2. Add the Spices: Sprinkle in the ground cinnamon, ground cumin, curry powder, and crushed red pepper (if using). Stir constantly for 1-2 minutes to toast the spices and release their flavors without burning.
  3. Cook the Vegetables: Add the diced carrots and gold potatoes to the pot, stirring to coat them in the spiced oil mixture. Cook for 3-4 minutes to begin softening the vegetables.
  4. Add the Liquids and Chickpeas: Pour in the canned coconut milk and broth. Add the drained and rinsed chickpeas. Stir to combine all ingredients well.
  5. Simmer the Soup: Bring the soup to a gentle boil, then reduce heat to low. Cover the pot and simmer for about 20-25 minutes or until the potatoes and carrots are tender and cooked through.
  6. Adjust Seasoning and Finish: Season the soup with kosher salt to taste. Remove from heat and stir in the juice of one lime to add brightness and balance the flavors.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh cilantro if desired. Serve warm and enjoy this comforting, flavorful curry soup.

Notes

  • Using gold potatoes helps the soup hold their shape better during cooking, but you can substitute with Yukon Gold or red potatoes if preferred.
  • For a creamier texture, use full-fat canned coconut milk.
  • Broth can be chicken or vegetable depending on dietary preferences and to keep the soup vegan, choose vegetable broth.
  • Adjust the crushed red pepper amount based on your preferred spice level or omit it entirely for a milder soup.
  • This soup stores well in an airtight container in the fridge for up to 4 days and can be frozen for longer storage.

Find it online: https://justsosavory.com/curry-soup-with-chickpeas-and-potatoes-recipe/