Curried beet soup with Tandoori chickpeas
By Minimalist Baker – submitted by Lori, Yorkville CSA Vegan and gluten-free this flavorful recipe can be made ahead and reheated. The garlic, ginger, herbs, and beets make it super-healthy. Chickpeas add enough protein for a main dish.
Equipment
- Blender or immersion blender
Ingredients
- For the chickpeas:
- 1 15- oz can chickpeas rinsed, drained + dried in a clean towel
- 1 TBS melted coconut or grapeseed oil
- ¼ tsp sea salt plus more to taste
- 2 TBS tandoori masala spice blend or curry powder – buy pre-mixed or make your own (below)
- 1 tsp coconut sugar
- For the soup:
- 1 TBS coconut or grape seed oil
- 2 medium shallots thinly diced
- 2 cloves garlic minced (around 1 TBS)
- 1 TBS minced ginger
- 6 small-medium beets peeled and quartered
- 1 pinch each sea salt + black pepper plus more to taste
- 1 ½ TBS green curry paste or sub 12 g curry powder per 25 g paste
- ¼ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 pinch each ground cardamom and coriander optional
- 1 14- oz can light coconut milk optional; more for serving
- 2 cups vegetable broth
- 2-3 TBS coconut sugar or maple syrup
- Fresh chopped cilantro optional
- If making tandoori masala blend:
- 3 TBS ground cumin
- 2 TBS garlic powder
- 2 TBS ground paprika
- 3 tsp ground ginger
- 2 tsp ground coriander
- 2 tsp ground cardamom
Instructions
- Click here for instructions (Minimalist Baker) [link underlined to https://minimalistbaker.com/curried-beet-soup-with-tandoori-chickpeas/]
Notes
This recipe calls for some pre-cut ingredients. If you don’t have those on hand it will take slightly longer.