Sweet Potato and Chickpea Curry Soup

Warm, creamy, and nourishing, this one-pot soup is filled with warm spices and plant-based goodness.

By Maddie Augustin | Experience Life

Makes 8 servings
Prep Time 20 minutes
Cook Time 35 minutes

Ingredients

Curry Paste

6 cloves garlic, chopped
2-inch piece fresh ginger, peeled and chopped
1 small white onion, halved
2 Roma tomatoes, halved
¼ cup ghee
½ tbs. whole cumin seeds
2 bay leaves
5 green cardamom pods
2 tsp. sea salt
½ tsp. ground turmeric
1 tsp. Kashmiri red-chili powder (or 1 tsp. sweet paprika plus ¼ tsp. cayenne pepper)
1 tbs. ground coriander
½ tbs. ground cumin

Soup

2 large sweet potatoes, diced
4 Roma tomatoes, diced
2 15-oz. cans chickpeas, drained and rinsed
2 14-oz. packages silken tofu
6 oz. baby spinach, chopped
¼ cup minced fresh cilantro

Directions

Make the curry paste:

STEP 1

Place the garlic and ginger in a high-speed blender and blend into a thick paste, adding a splash of water as necessary.

STEP 2

Transfer the garlic-ginger paste to a small bowl, then add the onion and two Roma tomatoes to the blender and blend until puréed.

Make the soup:

STEP 1

Place a large Dutch oven over medium-high heat, then add the ghee and heat until shimmering.

STEP 2

Add the cumin seeds, bay leaves, and cardamom pods, and cook until aromatic, about two minutes. Reduce the heat to medium, add the garlic-ginger paste, and cook for one minute more.

STEP 3

Add the salt, turmeric, chili powder, coriander, and cumin, and mix into a thick paste.

STEP 4

Pour the blended onion-and-tomato mixture into the pot, stir, and simmer until the tomato and onion are cooked and the oil begins to separate from the paste, about eight to 10 minutes.

STEP 5

Add the diced sweet potatoes to the pot and stir to coat them in the curry paste. Cook until the potatoes have begun to soften, about four to five minutes.

STEP 6

Add the four Roma tomatoes, the chickpeas, and 4 cups of water, and bring the mixture to a steady simmer.

STEP 7

Cover the pot, reduce the heat to low, and simmer for 10 to 12 minutes, or until the potatoes are nearly tender.

STEP 8

Use a ladle to scoop about 1 cup of the broth into a blender, then add the silken tofu and blend until smooth.

STEP 9

Pour the blended tofu into the soup, add the spinach, and cook until the spinach is wilted and the tofu is completely dissolved, about five minutes more.

STEP 10

Pluck out the bay leaves and cardamom pods. Garnish with fresh cilantro and serve.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson.

Thoughts to share?

This Post Has 0 Comments

Indian Vegetable Curry

By The Life Time Foundation Team

This recipe was provided by Austin Independent School district, one of the Life Time Foundation’s partners. Try replacing some of the zucchini or squash with your favorite seasonal options, such as shredded carrots, broccoli, or cauliflower.