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creamy turmeric chickpea soup
5.0 from 3 votes

Creamy Turmeric Chickpea Soup

Creamy turmeric chickpea soup with the addition of sweet potatoes makes for the perfect anti-inflammatory, delicious, healing soup.

Prep Time 10 mins
Cook Time 10 mins
Course: Soup
Servings: 4

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Calories: 275 kcal

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

  1. Dice your onion, mince your garlic, grate your ginger, and peel and cube your sweet potato.
  2. Set your instant pot to the sautee option on medium heat. Set the timer for 4 minutes.
  3. 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.
  4. Press cancel and add the spices (turmeric, coriander, cumin, paprika, cayenne pepper, salt & pepper) to the mixture and stir.
  5. Add the tomatoes, chickpeas, diced sweet potatoes, and vegetable broth, and mix well.
  6. Secure the lid on the instant pot and set the pressure cook option to high and cook for 10 minutes.
  7. 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.
  8. Top with plain greek yogurt and cilantro. Serve and Enjoy!
  9. This soup can last 4-5 days in an airtight container in your refrigerator.

Stovetop Instructions

  1. In a large pot, heat avocado oil over medium heat.
  2. Add your diced onion, minced garlic, & grated ginger. Saute for 3-5 minutes or until the onions start to become translucent.
  3. Add the spices, tomatoes, cubed sweet potatoes, chickpeas, broth, and bring to a boil.
  4. 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.
  5. Once ready, blend the soup using an immersion blender until the soup becomes creamy.
  6. Top with plain greek yogurt and cilantro. Serve and Enjoy!
  7. 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: 1.5 cups | Calories: 275 kcal | Carbohydrates: 33 g | Protein: 8 g | Fat: 13 g | Sodium: 855 mg |

Nutritional information is automatically calculated and should be used as an approximation only.

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