Description
A warm and comforting curry soup that combines chickpeas, potatoes, and spices for a hearty meal.
Ingredients
- 2 tablespoons coconut oil or butter, or ghee
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- ½ teaspoon crushed red pepper (optional)
- 2 carrots, peeled and finely diced
- 1-1½ lb. gold potatoes, diced
- 30 oz. canned chickpeas, drained and rinsed (two cans, about 3 cups)
- 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
- In a large pot, heat the coconut oil or butter over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic, ground cinnamon, ground cumin, curry powder, and crushed red pepper (if using) and cook for another minute.
- Add the diced carrots and potatoes, stirring to combine.
- Pour in the chickpeas, coconut milk, and broth. Bring to a boil.
- Reduce heat and let simmer for about 20-25 minutes, or until the vegetables are tender.
- Season with kosher salt to taste and stir in the lime juice.
- Garnish with chopped cilantro before serving.
Notes
- For a creamier soup, use full-fat coconut milk.
- Adjust the amount of crushed red pepper based on your spice preference.
- Gold potatoes can be substituted with other types of potatoes.
- Feel free to add other vegetables like spinach or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian/Middle Eastern