id="wpurp-container-recipe-72759" data-id="72759" data-permalink="https://www.spoonforkandfood.com/creamy-chickpea-curry-soup/" data-custom-link="" data-custom-link-behaviour="" data-image="https://www.spoonforkandfood.com/wp-content/uploads/2019/10/LRM_EXPORT_20923277275660_20191007_144254486-01.jpeg" data-servings-original="2" class="wpurp-container" style="margin:0 auto !important;padding-top:10px !important;padding-bottom:0px !important;padding-left:10px !important;padding-right:10px !important;max-width:600px !important;position:static !important;background-color:#ffffff !important;border-width:1px 0 0 0 !important;border-color:#aaaaaa !important;border-style:solid !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Servings |
People
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Ingredients
- 2 Tbsp Oil
- 1 Cup boiled chickpeas
- 2 Carrots Finely chopped
- 1 Big Onion Finely chopped
- 2 Big Potatoes Diced
- 2 Cloves garlic Crushed
- 2 Cups vegetable stock
- 1/2 Cup cream
- 1 Tsp black pepper
- 1/2 Tsp Chili Flakes
- salt To taste
Ingredients
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Instructions
- Heat oil on a soup pan and saute onion and garlic until brown.
- Add chopped carrots and potatoes in the pan and cook for 5 mins, stirring occasionally.
- Now add the vegetable stock and boiled chickpeas into the pan and cook until carrots and potatoes are soft and tender.
- Turn off the gas and let it cool for few minutes. At this point to get a thicker, smoother soup, pour the cooked vegetables with the stock in a jar, blend it up in a blender.
- Transfer the blended mix into the sauce pan again and add cream into it.
- Season with salt, pepper & chili flakes and simmer over medium to low heat until hot.
- Serve immediately with some soup sticks or crostini.
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