-
-
My review
Curried Potato and Chickpea Soup
0 made it |
0 reviews
| 1 photos
0
CdnBugger
"A wholesome and delicious potato and chickpea soup that is vegan and versatile!"
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 281Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- 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!