Curried Beet Soup with Tandoori Chickpeas

Name: Curried Beet Soup with Tandoori Chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 15-ounce can chickpeas ((rinsed, drained + dried in a clean towel)); 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 clove 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 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 14-ounce can light coconut milk ((optional // more for serving)); 2 cup vegetable broth (DIY or store-bought); 2–3 tbsp coconut sugar ((or maple syrup)); Fresh chopped cilantro ((optional))

By Minimalist Baker · Minimalist BakerPublic

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

Prep: 5 min
Cook: 25 min
Total: 30 min
Servings: 4

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This recipe was taken from Curried Beet Soup with Tandoori Chickpeas · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

115-ounce can chickpeas ((rinsed, drained + dried in a clean towel))
1 tbspmelted coconut oil ((or sub grape seed oil))
0.25 tspsea salt ((plus more to taste))
2 tbsptandoori masala spice blend ((see notes for DIY/where to buy*))
1 tspcoconut sugar
1 tbspcoconut or grape seed oil
2medium shallots, thinly diced
2 clovegarlic, minced ((2 cloves yield ~1 Tbsp))
1 tbspminced ginger
6small-medium beets, peeled and quartered
1 pincheach sea salt + black pepper ((plus more to taste))
1.5 tbspgreen curry paste ((or sub 12 g curry powder per 25 g paste))
0.25 tspground cinnamon
0.5 tspground turmeric
0.5 tspground cumin
0.25 tspcayenne pepper
1 pincheach ground cardamom and coriander ((optional))
114-ounce can light coconut milk ((optional // more for serving))
2 cupvegetable broth (DIY or store-bought)
2–3 tbspcoconut sugar ((or maple syrup))
—Fresh chopped cilantro ((optional))

Steps

1
If preparing chickpeas, preheat oven to 190°C (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
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.
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.
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.

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Per portion

Calories: ~39.8 kcal
Protein: ~0.6 g
Fat: ~3.4 g
Carbs: ~2 g
Fiber: ~0.5 g
Sodium: ~350.9 mg

9 ingredients still need USDA food links. ground turmeric, ground cumin, cayenne pepper, Fresh chopped cilantro ((optional)) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

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