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Curry Soup with Chickpeas and Potatoes Recipe

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4.2 from 8 reviews

This comforting and flavorful Curry Soup with Chickpeas and Potatoes is a hearty and fragrant dish perfect for chilly days. Made with aromatic spices, creamy coconut milk, tender potatoes, and protein-rich chickpeas, it offers a delicious blend of sweet and spicy notes in a rich, velvety broth. Easy to prepare on the stovetop, this soup is both wholesome and satisfying.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 2 tablespoons coconut oil or butter, or ghee
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced

Spices

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 tablespoon curry powder
  • ½ teaspoon crushed red pepper (optional)

Vegetables & Legumes

  • 2 carrots, peeled and finely diced
  • 1 to 1½ lb. gold potatoes, diced
  • 30 oz. canned chickpeas, drained and rinsed (about 3 cups or two cans)

Liquids & Garnish

  • 14 oz. canned coconut milk, preferably full-fat (one can)
  • 4 cups broth (chicken or vegetable)
  • Kosher salt, to taste
  • Juice of one lime
  • ¼ cup chopped fresh cilantro (optional)

Instructions

  1. Heat Oil and Sauté Onions. In a large heavy pot with a lid, such as a Dutch oven, melt the coconut oil over medium heat. Add the diced onions and sauté over medium-low to low heat for 5-10 minutes until they are softened, browned, and starting to caramelize. This slow cooking develops sweetness and depth of flavor. Use this time to prep the remaining ingredients.
  2. Add Garlic and Spices. Add the minced garlic, ground cinnamon, ground cumin, curry powder, and crushed red pepper if using. Stir well to coat the onions and cook for about 1 minute until the spices are toasted and the garlic is fragrant, releasing their aromas.
  3. Add Vegetables and Chickpeas. Stir in the diced potatoes, carrots, and drained chickpeas to coat them evenly with the spices. This helps infuse flavor into the vegetables.
  4. Add Liquids and Simmer. Pour in the broth and canned coconut milk. Increase the heat to high and bring the soup to a boil. Once boiling, cover the pot and reduce the heat to low to simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Optional Thickening. If you prefer a thicker soup, use an immersion blender to pulse blend a few times directly in the pot, or gently mash some of the potatoes and chickpeas with a potato masher. Be careful not to overblend—you want to keep some texture with whole pieces.
  6. Finish and Serve. Turn off the heat and stir in the fresh lime juice and chopped cilantro if using. Add kosher salt to taste. Serve the soup hot, garnished as desired.

Notes

  • Use gold potatoes for their creamy texture; Russets or Yukon Gold work well.
  • Full-fat coconut milk gives the soup a rich, creamy consistency, but light coconut milk can be used for a lower fat option.
  • Adjust crushed red pepper to your heat preference or omit if you want a milder dish.
  • Vegetable broth makes this recipe vegetarian; chicken broth can be used for a richer flavor.
  • This soup thickens as it cools; reheat gently and add a splash of broth or water if needed.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegetarian

Find it online: https://dishiary.com/curry-soup-with-chickpeas-and-potatoes-recipe/