Curry Soup with Chickpeas & Potatoes
A rich and colorful chickpea and potato curry soup, full of flavor, fiber, and plant-based protein. Creamy coconut milk and aromatic spices create a comforting, satisfying meal that’s quick and easy to prepare, making it ideal for busy weeknights or meal prep.
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.
