CURRIED POTATO AND CHICKPEA SOUP

Curried Potato and Chickpea Soup image

Provided by CdnBugger

Time 55m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 ½ onions, chopped
3 tablespoons curry powder
2 tablespoons ground cumin
1 tablespoon ground turmeric
1 tablespoon ground coriander
2 tablespoons water, or as needed
8 cups vegetable broth
6 cups peeled and diced sweet potatoes
2 cups peeled and diced white potatoes
2 (15 ounce) cans chickpeas, drained
salt and ground black pepper to taste

Steps:

Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 54.7 g, Fat 4 g, Fiber 10.2 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 752 mg, Sugar 9.4 g