Curry Soup with Chickpeas and Potatoes (2024)

This Chickpea Potato Curry Soup is such a delicious, nutritious, frugal meal in a bowl! Filled with plant-based goodness, this soup just so happens to be vegan, if that’s your thing. It’s packed with warming spices like curry powder, cinnamon, and cumin, and finished with fresh lime juice. You’ll love this curry soup for an easy one-pot cozy weeknight meal!

You may have made my recipe for chickpea curry before – it’s a staple in our household. The other night I made it and added potatoes and thought, “this would make a great soup!” So here we are, with the latest Bowl of Delicious… curry soup with chickpeas and potatoes!

This soup has a wonderful spice blend of curry powder, cinnamon, and cumin (though you can get by with just curry powder if you want). The base is broth (chicken, vegetable, your pick) and coconut milk. With potatoes and chickpeas for bulk and protein, and carrots for some color and sweetness.

Just like with the chickpea curry recipe, this soup is finished off with fresh lime juice. Don’t skip this step! It adds a ton of flavor.

Ingredients and Substitutions

• Chickpeas – you could also use something like red lentils or another legume.
• Gold Potatoes – I prefer small gold potatoes here so I don’t have to peel them! You can use another potato, like red, white, or russet. If using russet, I do recommend peeling them, since their skins can be tough.
• Carrots – I like the color and flavor they add but you can leave them out if you want.
• Onion and garlic
• Spices: Curry powder, cinnamon, and cumin. Feel free to only use curry powder if you want, or add to the mix (turmeric, ground coriander, cardamon, ground ginger, etc. would all be delicious here).
• Crushed red pepper – optional, if you like it a bit spicy. You can use cayenne pepper or another spicy pepper if you want.
• Coconut oil – or another fat of choice for sautéing the onion, like ghee or butter.
• Broth – I used homemade chicken broth, but any chicken or vegetable broth will do.
• Coconut milk – the kind that comes in the can, preferably full-fat (be sure not to use the coconut milk sold near the cow’s milk alternatives – that’s something different!).
• Lime Juice – this adds tons of flavor! In a pinch, add another acid, like lemon juice or a little bit of apple cider vinegar if you don’t have fresh lime.
• Cilantro – optional. Leave it out if it tastes like soap to you :-)

How to make Curry Soup with Chickpeas and Potatoes

First, sauté the onion in a large pot until soft and deeply brown and beginning to caramelize. This may take 10 or so minutes, so it’s a great time to prep your other ingredients!

Then add the garlic and spices and stir to coat, toasting the spices a bit. Add the potatoes, chickpeas, and carrots, then add the broth and coconut milk. Cover and simmer until the vegetables are tender.

At this point, if you want, you can thicken the soup with a few pulses from an immersion blender. Finally, stir in the fresh lime juice and cilantro and serve!

Tips and Tricks:

1. Before you prep all your ingredients, like dicing the carrots and potatoes or draining and rinsing the chickpeas, start the onions sautéing over low or medium-low heat. This will allow them plenty of time to brown and develop sweet flavor, and you’ll be able to multitask to save time.
2. To thicken the soup, use an immersion blender to pulse a few times directly in the pot, before stirring in the lime juice and cilantro, to blend the soup just a little bit. This will puree some of the potatoes and chickpeas but leave most of them whole. Alternatively, you can do a few passes with a potato masher to achieve a similar result.
3. You may want to wait until the end to add any salt. Depending on how much salt is in the broth you are using, plus the canned chickpeas, you may not need much, or any added salt. In addition, the lime juice brings out flavors similarly to salt, meaning you may need to use less than usual. If you are unsure about the salt content in your broth, just wait until the end to add it.

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