Curried Potato and Chickpea Soup

Name: Curried Potato and Chickpea Soup
Total time: 55
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 ½ onions, chopped; 3 tablespoons curry powder; 2 tablespoons ground cumin; 1 tablespoon ground turmeric; 1 tablespoon ground coriander; 2 tablespoons water, or as needed (Optional); 8 cups vegetable broth; 6 cups peeled and diced sweet potatoes; 2 cups peeled and diced white potatoes; 2 (15 ounce) cans chickpeas, drained; salt and ground black pepper to taste

Recipe by CdnBugger from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

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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

Instructions

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.
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.
Blend soup with an immersion blender until desired consistency. Season with salt and pepper.