Curry Soup with Chickpeas and Potatoes
User Reviews
5
Curry Soup with Chickpeas and Potatoes
Description
Curry Soup with Chickpeas and Potatoes starts by caramelizing onions and infusing them with garlic and a blend of aromatic spices including cinnamon, cumin, and curry powder. Diced gold potatoes, carrots, and chickpeas are stirred in before adding broth and full-fat coconut milk, which forms a creamy yet light base. The ingredients simmer until the potatoes become tender but still hold their shape, providing a hearty texture. Optional crushed red pepper adds a touch of heat, balanced by lime juice and fresh cilantro if used.
This soup is both filling and comforting, suitable as a main course or starter. The coconut milk smooths the spices and enriches the broth, creating a harmonious blend of flavors without overpowering heat. The combination of chickpeas and potatoes delivers substance, making the soup a satisfying vegetarian option.
For best results, gold potatoes are preferred as they maintain texture through cooking, while dicing them smaller reduces cooking time. Adjust salt carefully depending on the broth and chickpeas used. Leftover soup can be reheated gently, and the soup may be thickened with partial blending if desired.
Ingredients
- 2 tablespoons coconut oil or butter, or ghee
- 1 yellow onion diced, large
- 3 cloves garlic minced
- 1 teaspoon ground cinnamon
- 1 teaspoon cumin ground
- 1 tablespoon curry powder
- ½ teaspoon crushed red pepper (optional)
- 2 carrot peeled and finely diced
- 1-1½ lb. gold potatoes diced (see notes)
- 30 oz. chickpeas drained and rinsed (two cans, about 3 cups, canned
- 14 oz. coconut milk preferably full-fat (one can, see notes, canned
- 4 cups broth chicken or vegetable
- kosher salt to taste (see notes)
- lime juice juice of one lime
- ¼ cup cilantro optional, chopped, fresh
Instructions
- In a large heavy pot with a lid, such as a Dutch oven, melt the coconut oil (2 tablespoons) over medium heat. Add the diced onions and sauté over medium-low to low heat for 5-10 minutes, until softened and browned and starting to caramelize. (This is a great time to prep the rest of your ingredients)
- Add the minced garlic (3 cloves), ground cinnamon (1 teaspoon), ground cumin (1 teaspoon), curry powder (1 tablespoon), and crushed red pepper, if using (½ teaspoon). Stir to coat the onions and heat for about 1 minute, until spices are toasted and garlic is fragrant.
- Add the diced potatoes, carrots, and drained and rinsed chickpeas. Stir to coat in the spices. Pour in the broth (4 cups) and canned coconut milk. Turn heat up to high and bring to a boil. Cover and simmer on low for 15-20 minutes, or until potatoes have fully cooked (when pierced with a fork they are very tender). Turn off heat.
- Optional: To thicken the soup a bit, you can use your immersion blender to blend the soup with a few pulses directly in the pot, or a potato masher to mash some of the ingredients up a bit. Be careful not to do too much, as you still want whole potatoes and chickpeas in there.
- Stir in the fresh lime juice and the chopped fresh cilantro, if using. Add salt to taste. Serve.
Notes
- Gold potatoes are preferred for their ability to hold texture; alternatives like russet or sweet potatoes can be used but will alter texture and flavor.
- Smaller diced potatoes reduce cooking time if a quicker soup is desired.
- Full-fat coconut milk enhances flavor; substitutes include heavy cream, half and half, or Greek yogurt, keeping in mind that yogurt may separate.
- Adjust salt after tasting, as canned chickpeas and broth vary in salt content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 792mg | 33% |
| Potassium | 737mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 2898IU | 58% |
| Vitamin C | 21mg | 23% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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