Soups & Stewsminimalistbaker4.7
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.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Minimalist Baker📖 minimalistbaker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●oven
- ●baking sheet
- ●pot
- ●blender
📝 Preparation Steps
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.
melted coconut oil (or sub grape seed oil)1 Tbspcoconut sugar1 tsp-3 Tbsp coconut sugar (or maple syrup)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
In the meantime, heat a large pot over medium heat.
4
Once hot, add oil, shallots, garlic and ginger. Sauté for ⏱️ 2 minutes, stirring frequently.
medium shallots, thinly diced2garlic, minced (2 cloves yield ~1 Tbsp)2 clovesminced ginger1 Tbsp
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
Add coconut milk, vegetable broth, and coconut sugar.
vegetable broth (DIY or store-bought)2 cupscoconut sugar1 tsp-3 Tbsp coconut sugar (or maple syrup)2
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
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
Taste and adjust seasonings as needed, adding more dry spices, salt, or sweetener to taste. I didn't make any adjustments.
10
Serve with an extra drizzle of coconut milk (optional), a generous amount of tandoori chickpea, and a sprinkle of cilantro (optional).
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.
Nutrition Facts
calories
327 kcal
fat Content
15.4 g
serving Size
1 serving
fiber Content
7.3 g
sugar Content
20 g
sodium Content
1400 mg
protein Content
10.5 g
carbohydrate Content
42.5 g
saturated Fat Content
10.8 g
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