Curry Soup with Sunchokes and Chickpeas (Vegan)

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

 This vegan curry soup with sunchokes packs a punch with intense flavours and is finished with a crunch from the crispy roasted chickpeas. 

Guys, I LOVE curry. Spicy, rich, aromatic and sweet. It may be hot, but it’s a welcome addition to my weekly menu any night of the week. While I usually make curry with noodles or rice, I really wanted to try out a recipe for vegan curry soup.

Why This Recipe Works

I’ve got a secret ingredient in this not-so authentic vegan curry soup recipe and you’ll never guess it: Sunchokes – also known as Jerusalem artichokes, sunroot, earth apple or topinambour. You can find sunchokes at your local grocery shop where they’re usually offered all year round. Here are a few reasons why I love to cook with sunchokes:

1.  You don’t have to peel them, which saves you a ton of time in the kitchen!
2. There’s so many ways to cook them – you can roast them, boil them (then mash them up), saute them, even pickle them… the options are endless!
3. They carry some unique health benefits, including being high gut healthy in prebiotic fibre!

Key Ingredients

Sunchokes – As I said before, sunchokes are easy to prepare, packed with nutrition, and most importantly, delicious. They also have a delicious nutty flavour that complement the spiciness of the curry in this soup very well.

Curry Paste & Curry Powder – I mean, what’s a curry soup without the curry flavour? Personally, I love the balance of flavours that both the paste and the powder give. Together, they pack some really intense flavour.

Coconut Milk – The coconut milk in this recipe gives that hint of creamy and sweet flavour you need to balance out the spiciness of the curry. I personally prefer lite coconut milk for this recipe!

Chickpeas – Not only are crispy chickpeas crunch and delicious, but they also add an extra boost of fibre and protein to this recipe, which is always welcome.

How to Make This Recipe

Step 1: To make the crispy chickpeas, transfer chickpeas to a large baking sheet. Toss the chickpeas with a tablespoon of olive oil and ¼ teaspoon of sea salt and curry. Bake for 20 to 22 minutes, or until golden brown and crispy, stirring and tossing them at least once during the cooking process.

Step 2: For the sunchoke chips, heat oil in a nonstick skillet over medium high heat and add in the curry powder and sunchoke slices. Pan-fry until golden brown on both sides, about 30 seconds to a minute. Drain on a few sheets of paper towel and set aside.

Step 3: To make the soup, preheat a large pot over medium high heat and add in the olive oil. Add the onion and sauté until transluscent, about 5 minutes.Stir in the garlic, ginger and curry paste and stir until the onion is coated in the paste. Cook for about 30 seconds.

Step 4: Add in the sunchokes and sauté until they are coated in the mixture, then add in the chickpeas and vegetable stock. Cover and simmer on medium heat for about 20-25 minutes until the sunchokes are very soft.

Step 5: Add in the coconut milk and using a hand blender, puree until very smooth. Season with salt and pepper, to taste. Garnish with the chickpeas, sunchoke chips, bean sprouts, cilantro, chili, lime and carrots.

Expert Tips

Remember, when you’re making soup, there are times it can come out either too thick or too thin. If you make this vegan curry soup and it’s too thin, let it reduce a bit more my keeping it on the heat with the lid off for a few extra minutes. If it’s too thick, add some extra coconut milk or vegetable stock. It’s really that easy!

Lucky for you, this recipe makes lots of extra crispy chickpeas. I like to use the extra chickpeas by throwing them into a salad, garnishing other types of soup, on top of avocado toast for breakfast, or you could even eat them on their own as a balanced snack!

I also highly suggest serving this soup with some warm bread so you can get in on the dipping action. My personal favourite addition to the side of this vegan curry soup is a hot piece of naan.

Recipe FAQs

More Recipes You May Like

If you liked this recipe for vegan curry soup with crispy chickpeas, then you might also enjoy the other vegan soup recipes on the blog:

• Best Vegan Potato Soup
• Easy Sweet Potato Curry Soup
• Butternut Squash Lentil Soup
• Roasted Cauliflower Soup with Parsnips
• Creamy Tomato Soup
• Sweet Potato Peanut Soup

Are you a curry lover? Have you ever cooked with sunchokes before? What’s your favourite way of preparing them?

Comment below with your thoughts!

Vegan Curry Soup with Sunchokes and Chickpeas (Gluten Free & High Fibre)

This vegan curry soup with sunchokes packs a punch with intense flavours and is finished with a crunch from the crispy roasted chickpeas.

5 from 3 votes

Print Pin Rate

Course: Appetizer, Soup, Side Dish

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8 people

Calories: 149kcal

Author: Abbey Sharp

Ingredients

Roasted chickpeas:

• ▢ 1 can (19 ounces) no salt added chickpeas, rinsed, drained, and dried well
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1/4 tsp curry powder
• ▢ ¼ teaspoon sea salt or more to taste

Sunchoke Chips:

• ▢ 1 tbsp extra virgin olive oil
• ▢ 1/4 tsp curry powder
• ▢ 2 sunchokes scrubbed and thinly sliced on a mandolin

Soup:

• ▢ 1 1/2 tbsp  extra virgin olive oil
• ▢ 1/2  onion chopped
• ▢ 2  cloves  garlic minced
• ▢ 1 tbsp fresh ginger grated
• ▢ 3 tbsp red curry paste
• ▢ 4  cups  sunchokes peeled and diced
• ▢ 1 can (19 ounces) no salt added chickpeas, rinsed, drained, and dried well
• ▢ 3 1/2 cups reduced sodium vegetable stock
• ▢ 1 can lite coconut milk
• ▢ Kosher salt and pepper

Garnishes:

• ▢ Fresh cilantro
• ▢ Shredded carrots
• ▢ Bean sprouts
• ▢ Lime wedges
• ▢ Thai red chili thinly sliced

Instructions

Crispy Chickpeas:

• Place the chickpeas onto a clean kitchen towel. Then top with another towel, and gently use the towel to rub them until the chickpeas start to pop out of their thin, translucent skins. The skins hold a lot of moisture, so getting rid of as many as you can will help keep these beans crispier longer. Don’t worry about getting each and every one, just remove any that easily pop off.
• Transfer the dried chickpeas to a large baking sheet. Toss the chickpeas with a tablespoon of olive oil and ¼ teaspoon of sea salt and curry. Bake for 20 to 22 minutes, or until golden brown and crispy, stirring and tossing them at least once during the cooking process.
• Turn the oven off, and allow them to sit in the oven (with the oven door closed) as the oven cools down for at least an hour up to until the pan is no longer hot.

Sunchoke Chips:

• Heat the oil in a nonstick skillet over medium high heat and add in the curry powder and sunchoke slices. Pan-fry until golden brown on both sides, about 30 seconds to a minute. Drain on a few sheets of paper towel and set aside.

Soup:

• Preheat a large pot over medium high heat and add in the olive oil. Add the onion and sauté until transluscent, about 5 minutes. Stir in the garlic, ginger and curry paste and stir until the onion is coated in the paste. Cook for about 30 seconds.
• Add in the sunchokes and sauté until they are coated in the mixture, then add in the chickpeas and vegetable stock. Cover and simmer on medium heat for about 20-25 minutes until the sunchokes are very soft.
• Add in the coconut milk and using a hand blender, puree until very smooth. Season with salt and pepper, to taste. Keep warm until ready to eat.
• Garnish with the chickpeas, sunchoke chips, bean sprouts, cilantro, chili, lime and carrots.

Notes

Remember, when you’re making soup, there are times it can come out either too thick or too thin. If you make this vegan curry soup and it’s too thin, let it reduce a bit more my keeping it on the heat with the lid off for a few extra minutes. If it’s too thick, add some extra coconut milk or vegetable stock. It’s really that easy!

Lucky for you, this recipe makes lots of extra crispy chickpeas. I like to use the extra chickpeas by throwing them into a salad, garnishing other types of soup, on top of avocado toast for breakfast, or you could even eat them on their own as a balanced snack!

I also highly suggest serving this soup with some warm bread so you can get in on the dipping action. My personal favourite addition to the side of this vegan curry soup is a hot piece of naan.

Nutrition

Calories: 149kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 489mg | Potassium: 479mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1128IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 4mg

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Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.