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Curried Potato and Chickpea Soup

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"A wholesome and delicious potato and chickpea soup that is vegan and versatile!"
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55 m servings 281
Original recipe yields 8 servings


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  1. 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.
  2. 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.
  3. Blend soup with an immersion blender until desired consistency. Season with salt and pepper.


  • Cook's Notes:
  • You can use 3 1/3 cups cooked chickpeas in place of canned. Any white potatoes can be used.
  • For a thicker soup, reduce broth or add additional potatoes of any variety!

Nutrition Facts

Per Serving: 281 calories; 4 54.7 8 0 752 Full nutrition

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