This vibrant chickpea and potato curry soup is a cozy, flavorful meal that’s as nourishing as it is satisfying.
Packed with plant-based protein, fiber, and healthy fats from coconut milk, it’s an easy, weeknight-friendly dish that warms the soul.
Quick to prepare and naturally wholesome, it’s perfect for meal prep or family dinners.
Curry Soup with Chickpeas & Potatoes
Equipment
- 1 large heavy pot or Dutch oven
- 1 Knife
- 1 Cutting board
- 1 wooden spoon or spatula
- 1 measuring cup and spoons
- Optional: immersion blender or potato masher
Ingredients
- 2 tablespoons coconut oil butter, or ghee
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- ½ teaspoon crushed red pepper optional
- 2 –1½ pounds gold potatoes diced
- 2 –15 oz cans 30 oz chickpeas, drained and rinsed
- 1 –14 oz can coconut milk full-fat preferred
- 4 cups chicken or vegetable broth
- Kosher salt to taste
- Juice of 1 lime
- ¼ cup fresh cilantro chopped (optional)
Instructions
- Prepare Aromatics and Heat Oil: Start by placing a large, heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons of coconut oil, butter, or ghee and allow it to melt gently, coating the bottom of the pan. Once the oil is shimmering, add the diced yellow onion. Sauté the onions over medium-low heat for 5–10 minutes, stirring occasionally. You want the onions to soften, become translucent, and develop a light golden brown color. This slow cooking brings out their natural sweetness and forms the aromatic base of your soup.
- Toast Spices and Garlic: Once the onions are softened and lightly caramelized, add 3 cloves of minced garlic, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1 tablespoon curry powder, and ½ teaspoon crushed red pepper if you like a touch of heat. Stir the mixture constantly for about 1 minute. The goal is to toast the spices lightly while releasing the fragrance of the garlic. Be careful not to burn the garlic—this step infuses the base with deep, warm flavors that make the soup so irresistible.
- Add Vegetables and Chickpeas: Next, stir in the diced gold potatoes (about 2–1½ pounds) and finely chopped carrots (2–3 medium carrots). Add the drained and rinsed chickpeas (approximately 30 oz or two cans). Toss the vegetables and chickpeas with the aromatic spice mixture until everything is evenly coated. This helps the flavors cling to each piece, ensuring every bite is flavorful.
- Pour in Liquids and Simmer: Carefully pour in 4 cups of chicken or vegetable broth and 1 can (14 oz) of full-fat coconut milk. Stir gently to combine all ingredients. Turn the heat up to high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with a lid. Allow the soup to simmer gently for 15–20 minutes, or until the potatoes are tender and can be easily pierced with a fork. Stir occasionally to prevent sticking, making sure the coconut milk fully integrates with the broth for a rich, creamy texture.
- Optional Thickening Step: If you prefer a slightly thicker soup, you can partially blend it. Use an immersion blender to pulse the soup a few times directly in the pot, or gently mash some of the potatoes with a potato masher. Be careful not to over-blend; you still want whole potato cubes and chickpeas intact for texture. This step creates a velvety consistency without losing the hearty feel of the soup.
- Season and Brighten: Turn off the heat and stir in the juice of 1 fresh lime. This adds a bright, tangy note that balances the richness of the coconut milk and spices. Taste the soup and season with kosher salt as needed. Adjust gradually, keeping in mind that the saltiness of the broth and chickpeas can vary.
- Add Fresh Herbs and Serve: Finally, sprinkle ¼ cup of chopped fresh cilantro over the soup if using. This adds freshness and a pop of color, making the soup visually appealing and aromatic. Serve immediately while warm. Pair it with crusty bread, naan, or enjoy it as a standalone hearty meal.
Notes
- Using gold potatoes helps them hold their shape, but russets or sweet potatoes can also be used; just adjust cooking time accordingly.
- Smaller potato cubes cook faster, which is helpful if you’re short on time.
- Full-fat coconut milk gives the richest, creamiest flavor. For a lighter version, you can use low-fat coconut milk, Greek yogurt, or even a splash of cream at the end.
- Salt levels can vary depending on your broth and canned chickpeas, so always taste and adjust at the end.
- Optional: Blending part of the soup gives a creamy texture without losing the chunkiness of potatoes and chickpeas.
Chef’s Secrets For Perfect Flavor
To elevate the flavors of this curry soup, start by slowly caramelizing the onions.
This gentle browning adds natural sweetness and depth that balances the warm spices.
Toasting the spices briefly in the hot oil releases their essential oils, creating an aromatic foundation that permeates every bite.
Adding lime juice at the end brightens the soup and cuts through the richness, while fresh cilantro adds a fresh, herbal note.
Don’t rush the simmering process—letting the soup cook slowly allows the potatoes and chickpeas to fully absorb the spiced coconut broth.
Serving Suggestions For Delicious Meals
This hearty soup pairs wonderfully with a slice of crusty bread, warm naan, or a side of steamed rice.
For a complete plant-based meal, serve it alongside a simple green salad or roasted vegetables.
If you like a little extra richness, a dollop of Greek yogurt or coconut cream on top adds creaminess and visual appeal.
Garnishing with additional cilantro or a sprinkle of crushed red pepper not only enhances flavor but also makes the soup more inviting and colorful on the table.
Storage Tips To Maintain Freshness
Allow the soup to cool to room temperature before storing.
It keeps well in an airtight container in the refrigerator for 4–5 days.
For longer storage, freeze the soup in portioned containers for up to 3 months.
When reheating, do so gently on the stove over low heat to prevent curdling or separating, stirring occasionally to maintain a smooth consistency.
If the soup thickens too much after refrigeration, simply add a splash of broth or water to restore the desired texture.
Frequently Asked Questions
1. Can I use other types of potatoes?
Yes! Gold potatoes hold their shape best, but russets will work for a softer texture and sweet potatoes add a naturally sweet flavor.
Adjust cooking time depending on the size and type of potato you choose.
2. Is this soup suitable for meal prep?
Absolutely. This soup keeps well in the fridge for up to 5 days and freezes beautifully in individual portions.
It’s a perfect make-ahead lunch or dinner option.
3. Can I make this soup spicier?
Yes. Increase the crushed red pepper or add a pinch of cayenne powder when toasting the spices.
You can also serve it with hot sauce for extra heat.
4. What can I substitute for coconut milk?
If you prefer a lighter option, use low-fat coconut milk, Greek yogurt, or half-and-half.
Keep in mind that dairy-based alternatives may slightly change the flavor and texture.
5. How can I thicken the soup without losing texture?
Use an immersion blender or potato masher to partially blend some of the soup.
This gives a creamy consistency while keeping chunks of potatoes and chickpeas intact for a hearty feel.
