This creamy turmeric chickpea soup is loaded with anti-inflammatory properties and spices. It is inspired by Indian cuisine using super spices like turmeric, cumin, coriander, and cayenne pepper. The addition of chickpeas and sweet potatoes makes for a great source of plant-based protein and fiber. They also give the soup its notable creamy texture. It is a cozy, winter soup that will boost your immune system and keep you satisfied. Not to mention, it is easy to make in your instant pot, ready in less than 15 minutes! Top it with some greek yogurt for extra protein and fresh herbs and you got yourself a powerful, healing soup.
Five Benefits of Creamy Turmeric Chickpea Soup
There is no doubt that this dish is packed with gut-friendly, anti-inflammatory properties. Let us dive a little deeper to understand just the potential health benefits of this soup.
- Spices. The spices used in creamy turmeric chickpea soup consist of turmeric, ginger, cumin, coriander, paprika, and cayenne pepper. Each spice has its own potential health benefits. Turmeric, ginger, and paprika have anti-inflammatory properties making them naturally able to reduce inflammation in the body. Cumin & coriander help with digestion. Lastly, cayenne pepper has been known to boost the metabolism and increases the feeling of fullness, helping with weight management.
- Sweet potatoes. Sweet potatoes are a great source of vitamins, minerals, and fiber.
- Chickpeas. Chickpeas are high in protein, iron, and folate, and are plant-based. Because they are nutrient-dense, they increase feelings of fullness and keep us satisfied for longer.
- Vegan. Turmeric chickpea soup is vegan, paleo, Whole-30 approved, and supports an array of dietary restrictions.
- Convenient. Most importantly, this soup is accessible and easy to make. It requires minimal prep work and a low cooking time. This makes it a wonderful healing recipe to keep coming back to.
How to make turmeric chickpea soup
- Step 1: set your instant pot to the sautee option on medium heat. Set the timer for 4 minutes.
- Pour 1 tablespoon of avocado oil into the inner pot.
- While the instant pot heats up dice the onion, mince the garlic, and grate the ginger.
- Once the instant pot beeps, sautee the onion, garlic, and ginger for 3-4 minutes or until the onion starts to brown.
Step 2: Cook & blend
- Press cancel and add the spices (turmeric, coriander, cumin, paprika, cayenne pepper, salt & pepper) to the mixture and stir.
- Add the tomatoes, chickpeas, peeled & diced sweet potatoes, and vegetable broth, and mix well.
- Secure the lid on the instant pot and set the pressure cook option to high and cook for 10 minutes.
- Allow the float valve to drop before opening the pot.
- Once the soup is done, remove the lid and use an immersion blender to blend the soup until creamy.
- Serve and top with plain greek yogurt and cilantro. Enjoy!
Note: you can blend the soup in a regular blender, allow it to cool for 10 minutes before blending.
Creamy Turmeric Chickpea Soup
Creamy turmeric chickpea soup with the addition of sweet potatoes makes for the perfect anti-inflammatory, delicious, healing soup.
Servings: 4
Calories: 275kcal
Equipment
- Instant pot or large pot
- Measuring cups and spoons
Ingredients
- 1 tablespoon avocado oil
- 1 small yellow onion diced
- 1 large sweet potato peeled & cubed
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 14.5 oz can diced tomatoes
- 1 15 oz can of chickpeas rinsed and drained
- 4 cups vegetable broth
- cilantro and greek yogurt for topping
Instructions
Instant pot instructions
- Dice your onion, mince your garlic, grate your ginger, and peel and cube your sweet potato.
- Set your instant pot to the sautee option on medium heat. Set the timer for 4 minutes.
- Pour the avocado oil into the inner pot. Once the instant pot beeps, sautee the onion, garlic, and ginger for 3-4 minutes or until the onion start to become translucent.
- Press cancel and add the spices (turmeric, coriander, cumin, paprika, cayenne pepper, salt & pepper) to the mixture and stir.
- Add the tomatoes, chickpeas, diced sweet potatoes, and vegetable broth, and mix well.
- Secure the lid on the instant pot and set the pressure cook option to high and cook for 10 minutes.
- Allow the float valve to drop before opening the pot. Once the soup is done, remove the lid and use an immersion blender to blend the soup until creamy.
- Top with plain greek yogurt and cilantro. Serve and Enjoy!
- This soup can last 4-5 days in an airtight container in your refrigerator.
Stovetop Instructions
- In a large pot, heat avocado oil over medium heat.
- Add your diced onion, minced garlic, & grated ginger. Saute for 3-5 minutes or until the onions start to become translucent.
- Add the spices, tomatoes, cubed sweet potatoes, chickpeas, broth, and bring to a boil.
- Reduce the heat to a simmer and cover the pot and allow it to simmer for 25-30 minutes or until the potatoes become tender.
- Once ready, blend the soup using an immersion blender until the soup becomes creamy.
- Top with plain greek yogurt and cilantro. Serve and Enjoy!
- This soup can last in your refrigerator in an airtight container for 4 days.
Notes
You can blend the soup in a regular blender but allow it to cool for 10 minutes before blending.
Nutrition
Serving: 1.5cups | Calories: 275kcal | Carbohydrates: 33g | Protein: 8g | Fat: 13g | Sodium: 855mg
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