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Curry Soup with Chickpeas and Potatoes Recipe

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4 from 6 reviews

A comforting and flavorful Curry Soup with Chickpeas and Potatoes combines aromatic spices, creamy coconut milk, and hearty vegetables in a simple, wholesome dish. Perfect for a cozy meal, this soup is easy to prepare and packed with nutrition, ideal for feeding a crowd or enjoying as leftovers.

Ingredients

Oil & Aromatics

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

Spices

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

Vegetables & Legumes

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

Liquids

  • 14 ounces canned coconut milk, preferably full-fat (one can)
  • 4 cups broth (chicken or vegetable)

Seasonings & Garnish

  • Kosher salt, to taste
  • Juice of one lime
  • ¼ cup chopped fresh cilantro (optional)

Instructions

  1. Sauté Onions: In a large heavy pot such as a Dutch oven, melt the coconut oil over medium heat. Add the diced onions and sauté on medium-low to low heat for 5 to 10 minutes until softened, browned, and beginning to caramelize. This slow cooking enhances the sweetness and depth of flavor.
  2. Add Spices and Garlic: Stir in the minced garlic, ground cinnamon, ground cumin, curry powder, and crushed red pepper if using. Cook for about 1 minute until the spices are toasted and the garlic is fragrant, coating the onions thoroughly to release their aromas.
  3. Add Vegetables and Liquids: Add the diced potatoes, carrots, and rinsed chickpeas to the pot. Stir well to mix with the spices. Pour in the broth and canned coconut milk. Increase the heat to high to bring the mixture to a boil, then cover and reduce heat to low. Simmer gently for 15 to 20 minutes until the potatoes are very tender when pierced with a fork.
  4. Adjust Texture: To thicken the soup slightly, optionally pulse with an immersion blender directly in the pot a few times or gently mash some of the ingredients with a potato masher. Take care to leave some whole pieces intact for texture.
  5. Finish and Serve: Stir in the fresh lime juice and chopped cilantro if using. Season with kosher salt to taste. Serve hot and enjoy this vibrant, creamy curry soup.

Notes

  • If using butter or ghee instead of coconut oil, the flavor will be slightly different but still delicious.
  • Use gold potatoes as they hold their shape well and become tender without disintegrating.
  • Full-fat coconut milk adds creaminess; light versions will be less rich.
  • Vegetable broth makes the soup vegetarian/vegan; chicken broth adds richness.
  • Adjust crushed red pepper to control spice level or omit for mild flavor.
  • Immersion blender thickening is optional; mashing some potatoes adds texture without pureeing.
  • This soup keeps well in the refrigerator for up to 4 days and reheats nicely.

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