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Gather · then cook
Metric
US
Curried Beet Soup with Tandoori Chickpeas
Scaled for 4 portions · 11 steps
1
15-ounce can chickpeas ((rinsed, drained + dried in a clean towel))
1 tbsp
melted coconut oil ((or sub grape seed oil))
0.25 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))
1.5 tbsp
green curry paste ((or sub 12 g curry powder per 25 g paste))
0.25 tsp
ground cinnamon
0.5 tsp
ground turmeric
0.5 tsp
ground cumin
0.25 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))
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