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Sweet Potato Curry Chickpea Soup

A nourishing and comforting soup featuring sweet potatoes and chickpeas, blended with vibrant spices and creamy coconut milk, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Indian
Calories: 280
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tbsp vegetable oil A neutral oil works well. Feel free to use coconut oil for extra flavor!
  • 1 large onion (chopped) Fresh onions lend sweetness and depth; yellow onions are my go-to for this recipe.
  • 1 jalapeno pepper (diced) Adjust to your spice preference; you can also leave this out for a milder soup.
  • 1 red bell pepper (diced) Adds sweetness and color to the dish.
  • 3 cloves garlic (minced) Fresh garlic will enhance the flavor, but pre-minced can save time.
  • 1 tbsp curry paste Or you could use powder; I love red curry paste for the best balance of spice and flavor.
  • 1/4 tsp cayenne powder Optional but gives a delightful kick.
  • 1 can chickpeas (drained, about 2 cups) Canned chickpeas save time; drain and rinse them thoroughly.
  • 1 large sweet potato (cubed) Look for firm, unblemished potatoes for the best texture.
  • 4 cups unsalted chicken broth Or vegetable broth for a vegetarian option.
  • 2 cups water Adjust based on your desired thickness.
  • 1 can coconut milk (slightly less than 2 cups) For that luscious creaminess! Full-fat recommended.
  • 2 1/2 tsp kosher salt Plus more to taste.
  • 2 tbsp chopped cilantro A lovely finishing touch to brighten your soup.

Method
 

Preparation
  1. In a large stockpot, heat 2 tbsp of vegetable oil over medium-high heat. The oil should shimmer but not smoke.
  2. Add the chopped onion, diced jalapeno, and red bell pepper, along with 1 tsp of salt. Cook for about 5 minutes, stirring occasionally, until softened.
  3. Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
  4. Stir in the curry paste (or powder) and cook for 1 minute.
  5. Add the rinsed chickpeas, cubed sweet potato, chicken broth, water, and coconut milk. Season with the remaining salt.
  6. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 30 minutes until the sweet potatoes are tender.
  7. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
  8. Stir in the chopped cilantro, reserving a bit for garnish. Taste and adjust seasoning as desired.

Notes

Aim for a balance between sweet and spicy; trust your palate! If you prefer chunkier soup, don’t blend completely. Serve with a drizzle of coconut milk or a squeeze of lime for extra brightness.