Curried Beet Soup with Tandoori Chickpeas
A few months ago I was searching for something fun to do with these beets I had gotten at the grocery store. Nothing seem appetizing until I found this recipe. It hit the spot and was so good and filling.
This is a lot of spices so take a deep breath put on some amazing music and enjoy your time in the kitchen. Cutting things and preparing your spices for the recipe is a part of the fun.
Servings: 6
Calories: 148kcal
Equipment
- Baking Pan
- Oven
- Mixing bowl
- Cooking Spoon
- Knives
- high-speed blender
- Dutch Oven
Ingredients
Tandoori Masala Ingredients
- 1 16 oz Chickpeas rinsed, drained + dried in a clean towel'
- 1 TBSP Coconut Oil melted or sub grape seed oil
- 1/4 tsp Sea Salt plus more to taste
- 2 TBSP Tandoori Masala Spice Blend
- 1 tsp Coconut Sugar
Soup Ingredients
- 1 TBSP Coconut Oil or sub grape seed oil
- 3 TBSP Shallots thinly diced
- 1 TBSP Garlic Cloves minced
- 1 TBSP Ginger minced
- 6 Medium Beets quartered (~80 g each)
- 1 pinch Sea Salt plus more to taste
- 1 pinch Black Pepper plus more to taste
- 1 ½ Tbsp Green Curry Paste or sub 12 g curry powder
- ¼ tsp Ground Cinnamon
- ½ tsp Ground Turmeric
- ½ tsp Ground Cumin
- ¼ tsp Cayenne Pepper
- 1 pinch Ground Cardamom optional
- 1 pinch Ground Coriander optional
- 1 14 oz Coconut Milk Can more for serving
- 2 cups Vegetable Broth
- 2-3 Tbsp Coconut Sugar or maple syrup
- 1 Tbsp Fresh Chopped Cilantro optional
Instructions
Tandoori Chickpea Instructions
- preheat oven to 375 degrees F (190 C), and Toss to combine, and sample a chickpea.
- add rinsed and dried chickpeas with all ingredients into a mixing bowl
- mix all ingredients thoroughly
- Taste and adjust seasonings as needed.
Soup Instructions
- Heat a large pot over medium heat
- Once hot, add oil, shallots, garlic and ginger. Sauté for 2 minutes, stirring frequently
- 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
- Add coconut milk, vegetable broth, and coconut sugar.
- 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.
- 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.
- Taste and adjust seasonings as needed, adding more dry spices, salt, or sweetener to taste. I didn't make any adjustments.
- Serve with an extra drizzle of coconut milk (optional), a generous amount of tandoori chickpea, and a sprinkle of cilantro (optional).
Nutrition Facts
Curried Beet Soup with Tandoori Chickpeas
Amount per Serving
Calories
148
% Daily Value*
Fat
5
g
8
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
247
mg
11
%
Potassium
592
mg
17
%
Carbohydrates
24
g
8
%
Fiber
6
g
25
%
Sugar
16
g
18
%
Protein
3
g
6
%
Vitamin A
689
IU
14
%
Vitamin C
10
mg
12
%
Calcium
41
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
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
Calories: 148kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 247mg | Potassium: 592mg | Fiber: 6g | Sugar: 16g | Vitamin A: 689IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 2mg
Tried this recipe?Let us know how it was!
