This Sweet Potato Chickpea Curry Soup is warm and comforting, packed with soft sweet potatoes, hearty chickpeas, and rich spices. It’s pretty much a hug in a bowl!
Making this soup is a breeze! Just toss everything in a pot and let it simmer. Plus, it keeps well, so you can enjoy leftovers for lunch—it tastes even better the next day!
Key Ingredients & Substitutions
Sweet Potatoes: They add a natural sweetness and creaminess. If you don’t have sweet potatoes, regular potatoes or butternut squash work well as substitutes.
Chickpeas: They bring protein and texture to the soup. You can swap them for white beans or lentils if desired.
Coconut Milk: This gives the soup its creaminess. If you’re looking for a lighter option, use light coconut milk or almond milk, but it may alter the flavor slightly.
Spinach: You can use kale or Swiss chard instead of spinach for a different leafy texture. Both are nutritious additions!
How Can I Ensure My Spices Are Just Right?
To get the most flavor from your spices, it’s important to toast them a bit. When you add the curry powder, cumin, and turmeric, cook them for about a minute while stirring regularly. This releases oils and boosts their flavor! Just be careful not to let them burn.
What’s the Best Way to Cook Sweet Potatoes?
Cutting sweet potatoes into even cubes helps them cook at the same rate. By simmering them in the broth, they become tender while absorbing all those lovely flavors from the soup. The cooking time should be around 20-25 minutes.
How Can I Make This Soup More Filling?
If you’d like to add even more to your soup, consider including some quinoa or rice. Simply cook them separately and stir them in at the end. This will make the dish more hearty and satisfying!
Sweet Potato Chickpea Curry Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder (mild or medium)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 medium sweet potato (about 2 cups), peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 2 cups vegetable broth
- 2 cups fresh spinach leaves
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime (optional, for brightness)
How Much Time Will You Need?
You’ll need about 10 minutes for prep and 30 minutes for cooking, making it roughly 40 minutes in total to enjoy this delicious soup!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the oil in a large pot over medium heat. Once hot, add the chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes. This will create a flavorful base for your soup.
2. Add Aromatics:
Next, stir in the minced garlic and grated ginger. Cook these together for another minute until everything is fragrant. This will really ramp up the aroma in your kitchen!
3. Toast the Spices:
Now it’s time to add the curry powder, cumin, and turmeric. Cook for about 1 minute, stirring constantly. This helps release the essential oils in the spices and enhances their flavor. Enjoy that delicious smell!
4. Combine the Main Ingredients:
Now, add the cubed sweet potato, rinsed chickpeas, diced tomatoes (with their juice), coconut milk, and vegetable broth. Stir everything together well to combine, and get ready for simmering.
5. Simmer the Soup:
Bring the soup to a boil. Once it’s bubbling, reduce the heat to low, and let it simmer uncovered for about 20-25 minutes. You’ll know it’s ready when the sweet potatoes are tender.
6. Add Fresh Spinach:
Time to add the greens! Stir in the fresh spinach leaves and cook for another 2-3 minutes or until they are wilted and vibrant.
7. Season to Taste:
Give your soup a taste and season it with salt and black pepper as desired. This is your chance to make it your own!
8. Finish with Lime Juice:
For a zesty twist, squeeze in the juice of one lime (if using) and stir. This adds a lovely brightness to the soup.
9. Serve and Garnish:
Ladle the soup into warm bowls and garnish with freshly chopped cilantro. This soup is delightful on its own but can be served with rice or warm naan bread for a complete meal!
Enjoy every soothing spoonful of this hearty Sweet Potato Chickpea Curry Soup!
Can I Use Different Vegetables in This Soup?
Absolutely! You can customize the soup with other vegetables such as carrots, bell peppers, or zucchini. Just make sure to chop them into similar sizes as the sweet potatoes for even cooking.
Can I Make This Soup Spicy?
Yes, if you like a little heat, feel free to add chopped chili peppers or a pinch of red pepper flakes when sautéing the onion. Adjust to your taste for the perfect spice level!
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. Just be sure to let it cool completely before freezing!
Can I Use Fresh Chickpeas Instead of Canned?
Yes, you can use dried chickpeas! You’ll need to soak them overnight and cook them until tender before adding them to the soup. This may add extra cooking time, so keep that in mind!
