Bowl of Delicious · by Elizabeth Lindemann★ 4.9 (29)
Curry Soup with Chickpeas and Potatoes
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 23%
CARBS 43G49% OF CAL
10G FIBER9G SUGAR25G OTHER
FAT 17G43% OF CAL
12G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant coconut curry soup with chickpeas and potatoes, warmed with warming spices and brightened by lime and cilantro. It's protein-packed, plant-based, and perfect for cold weather.
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Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons coconut oil (or butter, or ghee)
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- ½ teaspoon crushed red pepper ((optional))
- 2 carrots (peeled and finely diced)
- 1-1½ lb. gold potatoes (diced (see notes))
- 30 oz. canned chickpeas (drained and rinsed (two cans, about 3 cups))
- 14 oz. canned coconut milk (preferably full-fat (one can, see notes))
- 4 cups broth (chicken or vegetable)
- kosher salt (to taste (see notes))
- juice of one lime
- ¼ cup chopped fresh cilantro ((optional))
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 23%
CARBS 43G49% OF CAL
10G FIBER9G SUGAR25G OTHER
FAT 17G43% OF CAL
12G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 856mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 647mg
- Calcium
- 88mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 856MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.