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Chickpea Potato Curry Soup +9M Vegan
Ingredients
  • 1 lb potatoes. Peeled and cubed 4 medium potatoes
  • 3 Tbsp olive oil
  • 1 large white sweet onion, diced
  • 4 cloves garlic, minced
  • 1 tsp curry powder, mild
  • 1 tsp salt
  • 1 can tomatoes (14 oz)
  • 1 cup water
  • 1 can chickpeas, rinsed no salt, organic
  • 1 cup frozen sweet peas
  • 1/2 tsp garam masala (a mix of coriander, cumin, cardamom, cinnamon)
  • 4 Tbsp coconut cream
Instructions

  1. Steam the potatoes for 8 min up until tender.

  2. In a large pot add the olive oil and warm it up at medium heat for 1 min.

  3. Add the garlic and onions, sauté for 4 min.

  4. Add curry powder and stir for 1 min.

  5. Add tomatoes, 1 cup water, cook for 2 min.

  6. Add the potatoes, sweet peas, chickpeas and garam masala. Cook 5 min.

  7. Add the coconut cream to balance the acidity.

  8. For little ones and for a smoother texture use an immersion blender to transform the soup in a creamy puree.