This Sweet Potato Chickpea Curry Soup is a warm hug in a bowl! Packed with sweet potatoes and hearty chickpeas, it’s creamy and full of flavor. Perfect for chilly days!
I love making this soup because it’s so easy. Just toss everything in one pot and let it simmer. Plus, it’s healthy! Who can resist a bowl of happiness that’s good for you? 😊
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup, offering natural sweetness and creaminess. If you can’t find sweet potatoes, you can use butternut squash or regular potatoes instead, just adjust the cooking time as needed.
Chickpeas: They’re packed with protein and fiber. If you want a variation, black beans or lentils can be great substitutes. Just remember to adjust the cooking time, as lentils cook quicker than dried chickpeas.
Coconut Milk: This gives the soup its rich, creamy texture. If you prefer a lighter version, try using light coconut milk or a splash of almond milk, but keep in mind it won’t be as thick.
Fresh Greens: Spinach or kale adds nutrition and color to the soup. If these aren’t available, you could use chard or even frozen spinach. Just add it towards the end, as it cooks quickly!
How Do I Make Sure My Spices Are Well Incorporated?
Getting the spices right is key to the flavor of this soup! Start by toasting them to awaken their aromas and flavors. Here’s how:
- After sautéing your onions, garlic, and ginger, stir in the curry powder, turmeric, cumin, and optional cayenne pepper.
- Toast the spices for about 1 minute before adding the sweet potatoes. This helps to deepen the flavor throughout the soup!
By following these steps, you’ll ensure the spices infuse the soup fully and every spoonful is bursting with flavor. Enjoy your cooking! 😊
Sweet Potato Chickpea Curry Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tbsp olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
Spices:
- 1-2 tbsp curry powder (adjust to taste)
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper or chili powder (optional for heat)
Main Ingredients:
- 1 large sweet potato (about 2 cups), peeled and diced into 1-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes (optional)
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk (full fat recommended for creaminess)
- Salt and pepper to taste
Fresh Ingredients:
- 2 cups fresh spinach or kale, roughly chopped
- Fresh cilantro leaves, chopped for garnish
- Juice of 1 lime (plus more lime wedges for serving)
Serving Suggestions:
- Cooked rice or naan bread, for serving
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and 30 minutes to cook. You’ll spend about 5 minutes on chopping and stirring, followed by a relaxing simmering time while the flavors come together. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté Onions:
In a large pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes until the onion becomes soft and translucent. This creates a wonderful base for your soup!
2. Add Garlic & Ginger:
Next, stir in the minced garlic and ginger, cooking for an additional 1-2 minutes. You want to wait until you can smell their lovely aromas wafting through your kitchen!
3. Toast the Spices:
Now it’s time to add your spices! Stir in the curry powder, turmeric, cumin, and cayenne pepper (if you like a bit of spice). Toast these spices for about 1 minute to really bring out their flavors.
4. Add Sweet Potatoes & Chickpeas:
Add the diced sweet potato cubes and chickpeas to the pot. Mix everything together really well so that the sweet potatoes are coated in that fragrant spice mixture.
5. Add Broth and Simmer:
If you’re using diced tomatoes, stir them in now too! Pour in the vegetable broth, and bring everything to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
6. Add Coconut Milk:
After the sweet potatoes are tender, stir in the coconut milk until everything is creamy. Season the soup with salt and pepper to taste, then let it simmer uncovered for another 5 minutes to let those yummy flavors meld together.
7. Add Greens:
Just before you’re ready to serve, add the chopped spinach or kale and cook for about 2-3 minutes until wilted. This adds a lovely pop of color and nutrition!
8. Final Touches:
Squeeze in the freshly squeezed lime juice to brighten up the flavors before serving.
9. Serve and Enjoy:
Ladle your soup into bowls and garnish with fresh cilantro. Serve it warm alongside some cooked rice or naan bread, and don’t forget extra lime wedges for those who like a zesty kick!
Enjoy this comforting and vibrant Sweet Potato Chickpea Curry Soup that’s both nourishing and full of warm spices!
Can I Use Other Vegetables Instead of Sweet Potatoes?
Definitely! You can substitute sweet potatoes with butternut squash, regular potatoes, or even carrots. Just make sure to cut them into similar-sized cubes for even cooking.
Can I Make This Soup Ahead of Time?
Yes, this soup stores well! Prepare it up to 2 days ahead, let it cool completely, then refrigerate in an airtight container. Reheat on the stovetop or in the microwave until warmed through.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you want to freeze it, let it cool and then transfer to freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Make This Recipe Spicier?
Absolutely! If you prefer more heat, increase the cayenne pepper or add a dash of hot sauce when serving. Taste the soup before serving to adjust the spice level to your liking!