Curried Potato and Chickpea Soup Recipe

Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent about 5 minutes.

Stir in curry powder cumin turmeric and coriander adding water as needed so nothing sticks to the bottom. Add vegetable broth sweet potatoes white potatoes and chickpeas. Bring to a boil then reduce heat and cook until potatoes are soft enough to blend about 20 minutes.

Blend soup with an immersion blender until desired consistency. Season with salt and pepper.