This Sweet Potato Chickpea Curry Soup is a warm hug in a bowl! It’s packed with sweet potatoes and chickpeas, swimming in a tasty curry broth that’s perfect for chilly days.
The best part? It’s so easy to make! I love how the sweet potatoes get creamy while you cook. Serve it with bread for dipping, and enjoy a cozy meal that feels like a big, comfy blanket!
Key Ingredients & Substitutions
Sweet Potatoes: These add a natural sweetness and creamy texture. If you can’t find sweet potatoes, regular potatoes or butternut squash can be good substitutes, though they will change the flavor slightly.
Chickpeas: They provide protein and heartiness. If you need a substitute, try using white beans like cannellini or even lentils, but adjust cooking times as needed.
Curry Powder: This spice blend is essential for flavor. You can mix your own with turmeric, cumin, and coriander if you don’t have it on hand. Adjust the amount based on your spice preference!
Coconut Milk: It creates a creamy and rich base. If you want a lighter option, use almond milk or another plant-based milk, but it won’t be as creamy. Just add a bit more seasoning to compensate!
How Do I Make Sure My Soup is Full of Flavor?
To pack your soup with flavor, focus on aromatics and spices. Start by properly sautéing your onions, garlic, and ginger until they’re fragrant. This forms the base for your soup. Here’s how:
- Heat your oil first and then add the onions, waiting until they soften and become translucent.
- As the garlic and ginger are added later, keep stirring to prevent burning. Follow up quickly with your spices.
This technique ensures all those bold flavors come through nicely in every spoonful!
Sweet Potato Chickpea Curry Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 to 2 tablespoons curry powder (adjust to taste)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional for heat)
- 2 medium sweet potatoes, peeled and cut into cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
- 2 cups fresh spinach or kale, chopped
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This hearty soup takes about 10 minutes to prep and around 30-35 minutes to cook, making it a total of approximately 45 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Preparing the Aromatics:
Heat the olive or coconut oil in a large pot over medium heat. Once hot, add the diced onion. Sauté the onion for about 4-5 minutes until it becomes translucent and soft.
2. Adding Flavor:
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until you can smell the wonderful aroma. This builds a strong flavor base for your soup.
3. Mixing in the Spices:
Add the curry powder, turmeric, cumin, and cayenne pepper (if you’re using it). Stir well to coat the onions, garlic, and ginger with the spices, cooking for about 1 minute to really bring out their flavors.
4. Incorporating the Vegetables:
Add the cubed sweet potatoes and chickpeas, stirring everything together until well combined, and let those sweet potatoes soak up the spices.
5. Simmering the Soup:
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook until the sweet potatoes are tender—about 15-20 minutes.
6. Making it Creamy:
Add the coconut milk into the pot, stirring it in well. Season with salt and pepper to taste. Let the soup simmer uncovered for another 5 minutes to blend those rich flavors beautifully.
7. Adding Greens:
Finally, stir in the chopped spinach or kale, cooking just until it’s wilted, which should take about 2 minutes.
8. Serve and Enjoy:
Ladle the soup into bowls, garnishing with fresh cilantro. Serve with lime wedges on the side for a zesty kick if you like!
Enjoy your comforting, flavorful Sweet Potato Chickpea Curry Soup!
Can I Use Other Types of Beans in This Soup?
Absolutely! If you prefer, you can substitute chickpeas with other beans, such as white beans or lentils. Keep in mind that cooking times may vary, especially for lentils, which generally cook faster than chickpeas.
How Can I Make This Soup Spicier?
If you’d like to add more heat, consider increasing the cayenne pepper or adding some diced jalapeños or a splash of hot sauce. Just add a little at a time and taste as you go to get the heat level you desire!
Can I Make This Soup Ahead of Time?
Yes, this soup stores beautifully! You can prepare it a day in advance. Just let it cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a splash of broth or coconut milk if it thickens up too much.
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread or rice to soak up the flavorful broth. You can also serve it with a simple salad for a complete meal!
