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
