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Ingredients
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1 tablespoon olive oil
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1 ½ onions, chopped
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3 tablespoons curry powder
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2 tablespoons ground cumin
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1 tablespoon ground turmeric
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1 tablespoon ground coriander
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2 tablespoons water, or as needed (Optional)
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8 cups vegetable broth
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6 cups peeled and diced sweet potatoes
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2 cups peeled and diced white potatoes
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2 (15 ounce) cans chickpeas, drained
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salt and ground black pepper to taste
Directions
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Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
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Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
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Blend soup with an immersion blender until desired consistency. Season with salt and pepper.
Cook's Notes:
You can use 3 1/3 cups cooked chickpeas in place of canned. Any white potatoes can be used.
For a thicker soup, reduce broth or add additional potatoes of any variety!
Nutrition Facts (per serving)
281 | Calories |
4g | Fat |
55g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 281 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 752mg | 33% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 10g | 36% |
Total Sugars 9g | |
Protein 8g | 16% |
Vitamin C 17mg | 18% |
Calcium 119mg | 9% |
Iron 4mg | 24% |
Potassium 767mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.