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–+ servings

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.
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Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course, stews
Cuisine Indian, Thai
Servings 4 servings

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.
Keyword dairy-free, freezer friendly, gluten free, lunch, main course, make ahead, quick, soups/stews, vegan, vegetarian