This Sweet Potato Chickpea Curry Soup is a warm hug in a bowl. It’s creamy, spicy, and packed with flavors from sweet potatoes and chickpeas that will make your taste buds dance!
Whenever I need a cozy meal, this soup is my go-to. It’s super easy to whip up and keeps well, so I can enjoy it all week long. Plus, the smell while cooking is simply amazing! 😊
Key Ingredients & Substitutions
Sweet Potatoes: These add a lovely creamy texture and natural sweetness. If you’re out of sweet potatoes, you can replace them with butternut squash or regular potatoes for a similar effect.
Chickpeas: The chickpeas provide protein and heartiness. If you want to switch it up, you could use black beans or lentils instead. Just make sure to adjust cooking times if needed!
Coconut Milk: It gives the soup a rich creaminess. For a lighter option, try using almond milk or cashew milk, but keep in mind the flavor will be different. If you’re avoiding dairy, coconut milk is still a fantastic choice!
Spinach or Kale: Both greens add nutrition and color. If you prefer or have other leafy greens, like Swiss chard or collard greens, feel free to substitute those in.
How Do You Sauté Aromatics Properly?
Sautéing aromatics like onion, garlic, and ginger is crucial for flavor development. Here’s a simple way to get it right:
- Use medium heat to avoid burning. Too high and you’ll end up with bitter flavors!
- Start by adding onion and sauté until soft, usually around 5 minutes. Stir occasionally.
- Then, add garlic and ginger, cooking just until fragrant (about 1 minute). Overcooking can make them bitter.
Take your time with this step. It sets the foundation for the entire soup, making every bite delicious!
What’s the Best Way to Adjust the Seasoning?
Your soup should taste great but adjusting the seasoning can make all the difference! After cooking, try this:
- Taste the soup before serving. Add salt gradually, as it enhances flavors without overpowering.
- If you like a bit of heat, now’s the time to add more chili powder or cayenne.
- Finishing with lemon juice brightens the flavors, so don’t skip it!
Remember, seasonings can help balance out the sweetness from the sweet potatoes!
Sweet Potato Chickpea Curry Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Spices:
- 1-2 teaspoons curry powder (adjust to taste)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder or cayenne pepper (optional, for heat)
Main Ingredients:
- 1 large sweet potato, peeled and diced into cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) light coconut milk
- 3 cups vegetable broth
- 2 cups fresh spinach or kale, roughly chopped
Seasoning and Garnish:
- Salt and black pepper, to taste
- Juice of 1/2 lemon (optional, for brightness)
- Fresh cilantro leaves, chopped, for garnish
- Cooked rice (for serving, optional)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and around 30 minutes to cook, making a total of about 45 minutes. You’ll be ready to enjoy your warming bowl of goodness in no time!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive or coconut oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion and sauté for about 5 minutes until it’s soft and translucent. Next, stir in the minced garlic and grated ginger, cooking for another minute until everything smells amazing!
2. Toast the Spices:
Add the curry powder, turmeric, cumin, and optional chili powder or cayenne pepper to the pot. Stir for about a minute to toast the spices, enhancing their flavors. You should start to smell all the wonderful spices at this point!
3. Build the Soup:
Now it’s time to bring in the stars of the show! Add the diced sweet potato, rinsed chickpeas, coconut milk, and vegetable broth. Give everything a good stir to combine all the ingredients well.
4. Simmer:
Bring the soup to a boil and then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes or until the sweet potatoes are tender. This will allow all the flavors to meld together.
5. Add Your Greens:
Once the sweet potatoes are tender, stir in the fresh spinach or kale. Cook just until the greens are wilted, which should take about 2-3 minutes. It’s looking good!
6. Final Seasoning:
Now for the taste test! Season the soup with salt and black pepper based on your preference. If you’d like a little zing, stir in the lemon juice—this will brighten the flavors beautifully!
7. Serve and Enjoy:
Ladle the comforting soup into bowls and garnish each serving with freshly chopped cilantro. If you like, serve with some warm cooked rice on the side for a heartier meal. Enjoy your delicious homemade Sweet Potato Chickpea Curry Soup!
Can I Use Different Types of Potatoes?
Yes, if you don’t have sweet potatoes on hand, you can substitute them with butternut squash or regular potatoes. Just keep in mind that the flavor and texture will change slightly!
Can I Make This Soup Vegan?
This recipe is already vegan since it uses coconut milk instead of dairy. Just make sure to check that your vegetable broth is also vegan-friendly!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave until heated through.
Can I Freeze This Soup?
Absolutely! Allow the soup to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating. Enjoy it as a quick meal on busy days!
