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Sweet Potato Curry Chickpea Soup

A comforting and flavorful soup made with sweet potatoes, chickpeas, and aromatic spices, perfect for chilly days and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Indian, Middle Eastern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp vegetable oil For sautéing the vegetables. Opt for a neutral oil like canola or grapeseed if preferred.
  • 1 large onion, chopped The aromatic base of the soup.
  • 1 large jalapeño pepper, diced For a bit of heat; adjust based on your spice preference.
  • 1 large red bell pepper, diced Adds sweetness and color.
  • 3 cloves garlic, minced Essential for that warm, savory aroma.
  • 1 tbsp curry paste Gives the soup its characteristic flavor.
  • 1/4 tsp cayenne powder Optional for extra kick!
  • 1 can chickpeas (drained, about 2 cups) The protein-packed heartiness of this dish.
  • 1 large sweet potato, cubed The star of the show, providing silky texture and natural sweetness.
  • 4 cups unsalted chicken broth Or vegetable broth for a vegetarian option.
  • 2 cups water Adjust for desired consistency.
  • 1 can coconut milk (slightly less than 2 cups) For creaminess and rich flavor.
  • 2 1/2 tsp kosher salt Plus more to taste to elevate all the flavors.
  • 2 tbsp chopped cilantro Brightens the final dish with freshness.

Method
 

Preparation
  1. In a large stockpot, heat 2 tbsp of vegetable oil over medium-high heat until shimmering.
  2. Add the chopped onion, jalapeño, and diced bell pepper with 1 tsp of kosher salt. Cook until softened, about 5 minutes. Stir occasionally to prevent burning.
  3. Toss in the minced garlic and sauté for an additional 2 minutes, until fragrant.
  4. Add 1 tbsp of curry paste and stir-fry for about 1 minute, allowing the spices to bloom. Keep an eye on it to prevent sticking.
  5. Add in the chickpeas, sweet potato, chicken broth, and water. Pour in the coconut milk and season with the remaining salt. Bring the mixture to a boil.
  6. Reduce the heat to a gentle simmer and cook until the sweet potatoes are tender, about 30 minutes. Stir occasionally to ensure nothing sticks to the bottom.
  7. Using an immersion blender, puree the soup until velvety smooth. If you prefer a chunkier texture, blend partially. Stir in the chopped cilantro, reserving a bit for garnish.

Notes

This soup stores beautifully! Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze in portions for up to 3 months. For storage, refrigerate within 2 hours and reheat before serving. Adjust seasonings to taste before serving. To increase the flavor, consider roasting the sweet potatoes beforehand.