Curried Beet Soup with Tandoori Chickpeas

Creamy, 30-minute curried beet soup with coconut milk, curry spices, and tandoori-roasted chickpeas! A hearty and healthy winter soup.

Ingredients

• 1 15-ounce can chickpeas ((rinsed, drained + dried in a clean towel))
• 1 14-ounce can light coconut milk ((optional // more for serving))
• 2 cups vegetable broth (DIY or store-bought)
• 1 Tbsp melted coconut oil ((or sub grape seed oil))
• 1/4 tsp sea salt ((plus more to taste))
• 2 Tbsp tandoori masala spice blend ((see notes for DIY/where to buy*))
• 1 tsp coconut sugar
• 1 Tbsp coconut or grape seed oil
• 2 medium shallots, thinly diced
• 2 cloves garlic, minced ((2 cloves yield ~1 Tbsp))
• 1 Tbsp minced ginger
• 6 small-medium beets, peeled and quartered
• 1 pinch each sea salt + black pepper ((plus more to taste))
• 1 pinch each sea salt + black pepper ((plus more to taste))
• 1 1/2 Tbsp green curry paste ((or sub 12 g curry powder per 25 g paste))
• 1/4 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 pinch each ground cardamom and coriander ((optional))
• 1 pinch each ground cardamom and coriander ((optional))
• 2-3 Tbsp coconut sugar ((or maple syrup))
• Fresh chopped cilantro ((optional))

Instructions

1. 1

   If preparing chickpeas, preheat oven to 375 degrees F (190 C), and add rinsed and dried chickpeas to a small mixing bowl. Top with coconut oil, salt, tandoori masala, and coconut sugar. Toss to combine, and sample a chickpea. Taste and adjust seasonings as needed.

2. 2

   Spread onto a bare baking sheet and bake for 20-25 minutes, or until deep golden brown and fragrant. Set aside to cool.

3. 3

   In the meantime, heat a large pot over medium heat.

4. 4

   Once hot, add oil, shallots, garlic and ginger. Sauté for 2 minutes, stirring frequently.

5. 5

   Add beets, salt and pepper, curry paste, cinnamon, turmeric, cumin, cayenne, cardamom and coriander (optional). Stir to coat, then cover and cook for 4 minutes, stirring occasionally.

6. 6

   Add coconut milk, vegetable broth, and coconut sugar.

7. 7

   Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until beets are fork tender.

8. 8

   Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.

9. 9

   Taste and adjust seasonings as needed, adding more dry spices, salt, or sweetener to taste. I didn't make any adjustments.

10. 10

    Serve with an extra drizzle of coconut milk (optional), a generous amount of tandoori chickpea, and a sprinkle of cilantro (optional).

11. 11

    Store leftover soup covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Store chickpeas separately in a well-sealed container at room temperature up to 2 days.