Curried Potato and Chickpea Soup

A wholesome and delicious potato and chickpea soup that is vegan and versatile!

Ingredients

• 1 tablespoon olive oil
• 1 ½ onions, chopped
• 3 tablespoons curry powder
• 2 tablespoons ground cumin
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 2 tablespoons water, or as needed
• 8 cups vegetable broth
• 6 cups peeled and diced sweet potatoes
• 2 cups peeled and diced white potatoes
• 2 (15 ounce) cans chickpeas, drained
• salt and ground black pepper to taste

Steps

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.