Ingredients
- A drizzle of olive oil for a touch of richness
- A generous amount of finely chopped onions
- A sprinkle of fragrant curry powder
- A dash of earthy ground cumin
- A hint of vibrant ground turmeric
- A touch of aromatic ground coriander
- A bit of water, if required for desired consistency
- A large pot of flavorful vegetable broth
- A mix of sweet potatoes, peeled and diced
- A selection of white potatoes, peeled and diced
- Cans of chickpeas, drained and ready to use
- Seasoned with a pinch of salt and a grind of black pepper to taste
Step 1
In a large pot over medium heat, warm oil, then add onions. Stir and cook until the onions are soft and translucent, approximately 5 minutes. Next, add curry powder, cumin, turmeric, and coriander, adjusting with water as necessary to prevent sticking. Introduce vegetable broth, sweet potatoes, white potatoes, and chickpeas into the mix. Allow the mixture to come to a boil before lowering the heat and simmering until the potatoes reach a soft consistency suitable for blending, roughly 20 minutes.
Step 2
Using an immersion blender, blend the soup to your preferred smoothness. Finally, season with salt and pepper to taste before serving.
Extra Tips & Suggestions
- 1. Start by organizing your pantry with labeled bins and containers to easily access key ingredients like canned chickpeas, curry powder, and vegetable broth.
- 2. Utilize mason jars to pre-measure and store spices like cumin, turmeric, and coriander to effortlessly add flavor to your soup.
