Chickpea and Sweet Potato Curry Soup, a simple, filling, and flavorful recipe inspired by Indian culinary tradition.
This recipe is naturally vegan, gluten-free, and lactose-free, making it suitable for those with allergies/intolerances or those following a diet free from animal products.
This chickpea-based soup is enriched with chickpeas and sweet potatoes and leeks. Flavored with curry paste, it has a slight coconut aroma thanks to the use of coconut milk.
IMPORTANT: by coconut milk, we mean the canned kind, not the plant-based beverage. You can now easily find it in the foreign foods section of well-stocked supermarkets.
At the end of the recipe, you’ll find the FAQ section where I’ve answered the most common questions about this preparation. If you have other doubts or curiosities, leave a comment or use the appropriate contact form.
Also try these curry-based recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All seasons
- Energy 228.48 (Kcal)
- Carbohydrates 30.59 (g) of which sugars 7.79 (g)
- Proteins 5.69 (g)
- Fat 9.80 (g) of which saturated 2.78 (g)of which unsaturated 2.60 (g)
- Fibers 7.32 (g)
- Sodium 164.64 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chickpea and Sweet Potato Curry Soup
- 7 oz cooked, boiled chickpeas
- 11 oz sweet potatoes (or yams)
- 1 tablespoon tomato paste
- 1 leek
- 1 cup coconut milk
- 2 tablespoons curry (paste)
- to taste extra virgin olive oil
- to taste parsley
Tools
- Pan
- Blender
- Ladle
- Cutting board
- Knife
- Peeler
Recipe for Chickpea and Sweet Potato Curry Soup
Disclaimer: within the “Tools” section, there are affiliate links.
You can find this recipe in the collection Sweet and Savory Vegan Recipes, more than 50 ideas for every taste.
Start preparing the chickpea and sweet potato curry soup by heating a couple of tablespoons of extra virgin olive oil in a pot or pan.
Add the curry paste and dissolve it with a little water for a couple of minutes.
If you can’t find curry paste, you can comfortably use curry powder.
Clean the leek and slice it into rings.
Put it in the pot with the curry and sauté for 5 minutes.
Add the tomato paste, cover with water, and cook for 5 minutes.
Peel the sweet potatoes with a peeler and cut them into not-too-large cubes.
Add them to the stewed leeks and mix well.
Drain the chickpeas and rinse them under running water.
Also, put the legumes in the pot.
Continue preparation with the coconut milk (the canned kind, not the plant-based beverage).
Cook the soup for 20 minutes, adding water if it dries out too much.
Blend 2/3 of the soup with an immersion blender directly in the pot if you’re using an aluminum one or transferring it to a food processor or blender.
Transfer the soup to plates and add some freshly chopped parsley.
Finish with a drizzle of raw extra virgin olive oil and enjoy your chickpea and sweet potato curry soup immediately.
Chickpea and Sweet Potato Curry Soup
Check this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
You can find this and other recipes in the collection Asian Cuisine: Simple Recipes to Replicate at Home.
FAQ
How long does it last?
You can store this soup in the refrigerator in an airtight container for about two days.
Can I replace the leek?
Yes, you can use an equal weight of thinly sliced white onion.
What can I serve with this soup?
You can keep the Asian mood with plain basmati rice or toast some rustic bread.
If you want to discover more soup recipes, check out Soup, Cream, and Velouté Recipes.
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