Curried Potato Soup with Roasted Chickpeas


When I first posted my cashew cream of potato soup, I damn near broke the Instagram server. There were loads of requests for the recipe so I decided to share it with all of you. Lucky for you, this recipe is super approachable and fun. Because it is so incredibly easy, you could potentially be enjoying it for yourself in absolutely no time! This version, I added curry seasoning, but you could leave that out and add fresh rosemary and minced garlic. The possibilities are endless! I will say that the roasted chickpeas are a lovely addition to the curry, so do give that a go if you try this. Ready, set, go!!


makes 4-6 servings, takes about 45 minutes, gluten free and soy free

soup base:

6 cups water

3 cups diced russet potato, peeled*

1 cup raw cashews

4-5 garlic cloves

1 tablespoon sea salt

2 tablespoons nutritional yeast

1 tablespoon onion powder

1 tablespoon garlic powder

2 large bay leaves

1 heaping tablespoon of curry powder 

crispy chickpeas:

1 can chickpeas, rinsed and drained

3 tablespoons olive oil

2 tablespoons Mirchi spice blend or any Indian spice blend

1 tablespoon nutritional yeast

1/2 teaspoon sea salt

For the soup base throw the water, potatoes, cashews, sea salt, nutritional yeast, onion powder, garlic powder, and bay leaves into a large pot and bring to a boil. Once this has come to a boil and the potatoes are tender, remove from heat. Let cool for about 20 minutes. Once cooled, remove the bay leaves and add the mixture to a high-speed blender. Add the curry powder and blend until smooth and creamy. Return to pot, heat, and serve. Garnish with roasted chickpeas and fresh herbs. Here's how you make the chickpeas.

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Mix together in a bowl the chickpeas, olive oil, spices, nutritional yeast, and sea salt. Mix well and toss onto a baking sheet. Spread evenly and bake for 30-40 minutes, removing and tossing halfway through to ensure even cooking. Once toasted to desired texture, remove and use to garnish soup or keep in an airtight container for a snack.




This soup base is a great go-to 'cream of potato soup' without the curry. Boiling the cashews with the potatoes makes them blend easily and provides the heavy cream we are looking for. And the possibilities are endless: add roasted shallots and mushrooms as garnishes (which I've done previously in my Instagram gallery- go look). You could add vegan shredded cheese, shiitake bacon, and green onions on top to make it fully loaded potato soup. Or, you could simply serve it with a drizzle of truffle oil and cracked black pepper. Now that sounds good! 

I used one very large russet potato. But if you can't find one large one, it will most likely be two medium-sized ones. You want the pieces to be the size of a cubic inch. This makes the cooking time very short... around 15 minutes max.

You can use other curry powders if you don't have access to Spicemode. You can also use just a mixture of your favorite seasonings for the chickpeas as well. If you don't have access to pre-made Indian spice blends, try mixing dry turmeric, cumin, cinnamon and a dash of nutmeg and clove together. Since the chickpeas are already cooked, you can taste them before roasting to see if you like the way they taste. Just have fun with it!

In regards to the roasting time, I only roasted mine for 30 minutes and the texture was a bit soft- which I liked! The texture reminded me of roasted potatoes. Now, you can certainly roast them for an extra 10-15 minutes to make them crunchy. It just depends on your mood and what you want. Do be careful towards the end- you don't want them burning!