Curried Potato and Chickpea Soup

1. 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.

2. 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.

3. 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!