This warm and creamy sweet potato chickpea curry soup is a bowl of comfort. Packed with vibrant flavors, it’s a perfect way to warm up on a chilly day!
I love how the spices dance in this soup, making each spoonful exciting. Plus, it’s super easy to whip up—just toss everything in a pot and let it simmer. Yum!
Key Ingredients & Substitutions
Sweet Potatoes: These add creaminess and natural sweetness to the soup. If you don’t have sweet potatoes, regular potatoes or butternut squash work well too!
Chickpeas: They provide protein and make the soup hearty. Canned beans like black beans or lentils can be used in their place. Just adjust cooking times as needed.
Coconut Milk: For creaminess, I recommend full-fat coconut milk. If you want a lighter option, you can use light coconut milk or even cashew milk, though it won’t be as rich.
Curry Powder: This is the flavor powerhouse of the soup! You can use garam masala or a homemade spice mix if you prefer a unique flavor twist.
How Do I Ensure My Sweet Potatoes Are Tender?
Getting sweet potatoes just right can be tricky. Here are some tips to make sure they cook perfectly in the soup:
- Chop sweet potatoes into even cubes to ensure they cook uniformly.
- Simmer the soup until they’re fork-tender; usually, about 20-25 minutes is ideal.
- If you’re in a hurry, you can pre-cook the sweet potatoes in the microwave for a few minutes before adding them to the pot.
Cooking them thoroughly allows them to break down slightly and thicken the soup, adding to that delightful texture!
How to Make Sweet Potato Chickpea Curry Soup?
Ingredients You’ll Need:
For the Base:
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1-2 tablespoons curry powder (mild or spicy, to taste)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 3 medium sweet potatoes, peeled and diced into cubes (about 3 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes, with juices
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk (full-fat preferred for creaminess)
- 2 cups fresh spinach leaves
- Salt and black pepper, to taste
- Fresh cilantro, chopped
- Lime wedges, for serving
For the Spices:
For the Soup:
For Garnish:
How Much Time Will You Need?
This delicious soup will take about 10 minutes to prepare and around 30 minutes to cook. In total, you’ll need about 40 minutes from start to finish. It’s quick enough for a weeknight dinner, but fancy enough for guests!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive or coconut oil over medium heat. Add the finely chopped onion and sauté it for about 5 minutes, until it’s soft and translucent. This step brings out the sweetness of the onion and forms the base of your soup!
2. Add Garlic and Ginger:
Next, stir in the minced garlic and ginger. Cook for about 1 minute until they are fragrant. You want to inhale that lovely aroma!
3. Spice it Up:
Now, add the curry powder, ground turmeric, ground cumin, and cayenne pepper (if you like extra heat!). Stir everything well to coat the onion mixture in those beautiful spices. Cook for 1-2 minutes to let the spices bloom and create a flavorful base.
4. Combine the Remaining Ingredients:
Add the diced sweet potatoes, chickpeas, diced tomatoes (with their juices), and vegetable broth to the pot. Stir everything well to combine and ensure all the flavors greet each other.
5. Simmer for Tender Sweet Potatoes:
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender. This is when all the lovely flavors meld together!
6. Creamy Coconut and Fresh Spinach:
After the sweet potatoes are soft, stir in the coconut milk and fresh spinach leaves. Cook for another 5 minutes until the spinach is wilted and the soup is heated through. The coconut milk will make the soup rich and creamy.
7. Final Touches:
Season with salt and black pepper to taste. Adjust any flavors that you think might need a little kick!
8. Serve and Enjoy:
Serve your soup hot, garnished with chopped cilantro and lime wedges on the side for a bright finish. This lovely soup goes perfectly with steamed rice or warm crusty bread. Enjoy each warming bowl!
Can I Use Other Vegetables in This Soup?
Absolutely! Feel free to add or substitute other vegetables like carrots, bell peppers, or zucchini. Just make sure they are cut into similar-sized pieces to ensure even cooking.
How Can I Adjust the Spice Level?
If you prefer a milder soup, reduce the amount of curry powder and cayenne pepper. Alternatively, if you like it spicier, you can add more cayenne or even a splash of hot sauce at the end for an extra kick!
Can I Make This Recipe Vegan?
Yes! This recipe is already vegan-friendly as it does not include any animal products. Just double-check that the broth and any added ingredients are plant-based!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it up on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much.
