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–+ servings
dutch oven of cooked chickpeas, sweet potato, kale soup.
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4.92 from 25 votes

Chickpea Kale Curry Soup

This Chickpea Kale Curry Soup is an incredibly healthy and easy to make soup that's full of flavor, packed with nutrition and still family friendly!
Course Soup
Cuisine American
Diet Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 people
Calories 126kcal
Author Tracy

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 4 cloves fresh garlic, minced
  • 1 large onion, diced
  • 1 teaspoon fresh ginger minced or 1/4 teaspoon ground ginger
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon chili powder
  • 1 1/2 teaspoons salt
  • 1 15 oz can diced tomatoes fire roasted if you happen to have them are a delicious touch!
  • 1 lb sweet potatoes
  • 1 15 oz can chickpeas, drained and rinsed
  • 6 cups vegetable broth
  • 1 bunch fresh kale, chopped
  • parmesan cheese optional to top with

Instructions

  • Heat oil in large soup pot or dutch oven over medium heat.
  • Add the onion, garlic, and ginger and saute until onions are soft and transparent, about 4 minutes.
  • Meanwhile, peel potatoes and cut them into 1-inch cubes and drain and rinse the chickpeas.
  • Add the curry, turmeric, chili powder, and salt to the onions and stir to toast 1- 2 minutes.
  • Add the diced tomatoes to the pot and stir to combine. Add the chickepeas, potatoes, and stock.
  • Place lid on pot and turn the heat up to medium - high until it all comes to a boil. Once it's boiling, turn the heat to low and then let soup simmer for 20 minutes.
  • Add the chopped kale and stir it in soup. Cover pot and let simmer for another 4-5 minutes.
  • Serve and enjoy!

Notes

Substitutions
Vegetable stock:  Use your favorite stock. If it does not need to be vegan, then chicken stock works great too. 
Sweet Potatoes:  Russets or any other potato will work fine for this too, although the sweetness that comes from the sweet potatoes is a great component of the soup.  
Kale: Spinach is a great substitute!  
Tomatoes:  A can of diced tomatoes works great too, especially fire roasted.
Chickpeas:  You can also use dried chickpeas by soaking 3/4 cup of dried chickpeas overnight.  This will yield the same amount of chickpeas from 1 15 oz can.

Nutrition

Serving: 2cups | Calories: 126kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1575mg | Potassium: 433mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13426IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 1mg