I made this on a cold Tuesday when the fridge looked bare and the day felt long. Vegetarian Soup Recipes kept popping into my head, so I grabbed onions, carrots, and those stubborn potatoes that roll to the back. The scent of curry came first, then a soft nudge of cinnamon, and life felt calmer. We cook together here, you and I, with chickpeas that bring gentle bite and coconut milk that gives a cozy finish. Think 13 bean soup recipe comfort with half the fuss. You like choice, right. Try a 3 bean salad recipe healthy on the side, or let this bowl stand alone. Bean dishes always save the day, and bean recipes dinner fit a weeknight rhythm without stress. I squeeze fresh lime at the end and the steam carries a bright note. Potatoes turn tender and sweet. Carrot and potato recipes often taste like home, and the best potato recipes usually start simple. Grab a spoon. If the kitchen gets messy, we call it proof that dinner happened.
Table of Contents
- 1) Key Takeaways
- 2) Easy Curry Soup with Chickpeas and Potatoes Recipe
- 3) Ingredients for Curry Soup with Chickpeas and Potatoes
- 4) How to Make Curry Soup with Chickpeas and Potatoes
- 5) Tips for Making Curry Soup with Chickpeas and Potatoes
- 6) Making Curry Soup with Chickpeas and Potatoes Ahead of Time
- 7) Storing Leftover Curry Soup with Chickpeas and Potatoes
- 8) Try these Soup next
- 9) Curry Soup with Chickpeas and Potatoes
- 10) Nutrition
1) Key Takeaways
I keep this cozy soup close since it saves weeknights and calms nerves. Vegetarian Soup Recipes sit high on my list, and this one sits near the top. The broth tastes warm and bright. The chickpeas keep a soft bite. The potatoes turn tender and sweet.
We keep the steps simple. We toast the spices, build the base, and let the pot do the rest. No fuss. No fancy tools. A spoon and a steady burner work fine.
Kathy shares this on Simply Cooked Recipes and we leave a little smile at the stove. Find us at httpswww.simplycookedrecipes.com where soup lovers gather and compare notes with humor and care. Plant based soup recipes fit here with ease and feel relaxed in a busy life.
2) Easy Curry Soup with Chickpeas and Potatoes Recipe
Vegetarian Soup Recipes help on days that feel long and loud. Vegetarian Soup Recipes also help when the fridge looks bare and the clock runs fast. I grab an onion, a few carrots, and those shy potatoes that sit in the back bin. Curry blooms in warm oil. The scent rises and the kitchen wakes up. The first taste lands bright and gentle, like a friendly nudge that says dinner will be fine.
I use a small list and build flavor with heat, salt, and time. The chickpeas bring a mellow chew. Coconut milk softens the edge and rounds the spice. Lime lifts the last spoonful. I keep a wedge near the bowl and squeeze a little more since I like that pop.
Do you need a side. Try a 3 bean salad recipe healthy for crunch and snap. Or keep it simple and serve warm flatbread. Friends ask for seconds. The pot gets quiet. We share a grin and call it a small win.
3) Ingredients for Curry Soup with Chickpeas and Potatoes
Olive oil A slick in the pot helps spices bloom and keeps onions soft and sweet. I measure with heart more than spoons, but a light pour works.
Yellow onion One big onion diced small turns sweet as it cooks and makes a soft base that hugs the spices.
Garlic Three cloves minced fine bring a cozy bite that plays nice with curry and cumin.
Curry powder Mild or medium keeps this family friendly. Toast it a moment and the aroma fills the room.
Ground cumin A pinch leans earthy and ties the broth to the chickpeas. It gives depth without weight.
Cinnamon Just a whisper adds warmth that you feel more than taste. It sits in the background and smiles.
Red pepper flakes Optional for a soft spark. I add a pinch when the day needs a lift.
Carrots Dice them small so they turn tender in time with the potatoes. They bring color and a light sweet note.
Gold potatoes Peel and cube for even cooking. They hold shape and turn velvety as the soup rests.
Chickpeas One can drained and rinsed adds protein and a gentle bite that loves a warm broth.
Vegetable broth A steady base that lets the spices speak. Go low sodium and season as you cook.
Coconut milk Full fat gives a lush feel without heaviness. It smooths the edges of the curry.
Sea salt and black pepper Season in layers and taste near the end. Small pinches guide the pot.
Lime A bright squeeze at the finish wakes up the whole bowl and keeps each spoon lively.
Cilantro Fresh and chopped for a green finish that smells like a good idea.
4) How to Make Curry Soup with Chickpeas and Potatoes
Step one Set a large pot over medium heat and pour in a light slick of olive oil. Add diced onion and stir now and then until soft and golden. The kitchen smells sweet and warm.
Step two Add minced garlic with curry powder cumin and a small pinch of cinnamon. Stir one minute until the spices bloom and the scent lifts.
Step three Stir in diced carrots cubed potatoes and rinsed chickpeas. Pour in broth and coconut milk. Season with salt and pepper. Bring the pot to a lazy bubble.
Step four Lower the heat and let the soup simmer until the potatoes turn tender. I check at twenty minutes and taste a cube to be sure.
Step five For a creamier body blend a few pulses with an immersion blender then stop. You still want texture. Stir in fresh lime juice and a handful of cilantro. Taste and nudge the salt if needed.
5) Tips for Making Curry Soup with Chickpeas and Potatoes
Toast the spices in oil before the liquids. This tiny step adds rich aroma and keeps the flavor awake through the simmer.
Cut the potatoes small and even. Small cubes cook quick and keep their shape. The spoon goes in easy and each bite feels balanced.
Keep a wedge of lime at the table. Citrus hits the broth and the whole bowl perks up. For bean dishes on the side try warm rice or a crisp salad.
6) Making Curry Soup with Chickpeas and Potatoes Ahead of Time
I like to cook the soup one day and serve it the next. The spices settle and the broth grows round and calm. Meatless soup recipes age well and make weeknights lighter.
Store the pot in the fridge then warm it slow on the stove. Add a splash of broth if the soup thickens as it rests. Stir now and then so nothing sticks.
For a fresh touch add herbs and lime at the end. If you serve bread, heat it in the oven until crisp. Bean recipes dinner that pair with this soup include a quick pan of garlicky greens.
7) Storing Leftover Curry Soup with Chickpeas and Potatoes
Cool the soup to warm room temp then spoon it into tight containers. Label with the day so you do not guess later. The soup keeps well in the fridge for four days.
For the freezer pack flat in bags for easy stacking. Thaw in the fridge then warm on the stove with a splash of broth. Stir as it heats so the texture stays smooth.
For a comfort lunch I add a baked potato on the side and smile at the simple plan. Fans of best potato recipes will nod since this bowl plays nice with spuds.
8) Try these Soup next
9) Curry Soup with Chickpeas and Potatoes
Vegetarian Soup Recipes Curry Soup with Chickpeas and Potatoes
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon curry powder mild or medium
- 1 teaspoon ground cumin
- 1 pinch ground cinnamon
- 1 pinch red pepper flakes optional
- 2 medium carrots diced
- 1 pound gold potatoes peeled and diced
- 1 can chickpeas 15 ounces drained and rinsed
- 4 cups vegetable broth
- 1 can full fat coconut milk 13 to 14 ounces
- 1 teaspoon fine sea salt plus more to taste
- 1/2 teaspoon black pepper
- 1 lime juiced
- 1/4 cup chopped cilantro optional
Instructions
- Warm oil in a large pot over medium heat then add onion and cook until soft and golden about 8 to 10 minutes.
- Stir in garlic curry powder cumin cinnamon and red pepper flakes and cook one minute until fragrant.
- Add carrots potatoes and chickpeas then pour in broth and coconut milk and season with salt and pepper.
- Bring to a gentle boil then lower to a steady simmer and cook uncovered until potatoes are fork tender about 18 to 22 minutes.
- For a creamier body blend a few pulses with an immersion blender then return to the pot.
- Stir in lime juice and cilantro taste and adjust seasoning then ladle into warm bowls.
10) Nutrition
I count a cozy bowl as one serving and keep the numbers simple. Calories land near three hundred. Protein sits around nine grams. Fiber feels strong thanks to chickpeas and potatoes. Sodium stays steady when you season with gentle pinches. Coconut milk gives sat fat a nudge so I keep the rest of the day light. For vegetarian soup ideas and for folks who track macros this bowl fits a calm routine.
Find more by Kathy at Simply Cooked Recipes at httpswww.simplycookedrecipes.com where friendly cooks share tips on 13 bean soup recipe and carrot and potato recipes that feel homestyle.
Leave a Comment