Curried Beet Soup with Tandoori Chickpeas

• Vegan
• Gluten free

• Produce

  • 6 Beets, small medium
  • 1 15-ounce (425 g can Chickpeas
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • 2 Shallots, thinly diced (~40 g

• Canned Goods

  • 1 14-ounce (414 ml can Coconut milk, light
  • 1 1/2 tbsp Green curry paste
  • 2 cups Vegetable broth

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Cinnamon, ground
  • 7 tsp Palm sugar
  • 1/4 tsp Sea salt
  • 1 Pinch Sea salt +black pepper
  • 2 tbsp Tandoori masala spice blend
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 1 tbsp Coconut or grape seed oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on minimalistbaker.com

Description

Ingredients

• 1 15-ounce (425 g) 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 (15 ml) coconut or grape seed oil
• 2 shallots, thinly diced (~40 g)
• 2 cloves garlic, minced (1 Tbsp or 6 g)
• 1 Tbsp (6 g) minced ginger
• 6 small-medium beets, quartered (~80 g each)
• Pinch each sea salt + black pepper, plus more to taste
• 1 1/2 Tbsp (25 g) green curry paste (or sub 12 g curry powder)
• 1/4 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• optional: Pinch each ground cardamom and coriander
• 1 14-ounce (414 ml) can light coconut milk (optional: more for serving)
• 2 cups (480 ml) vegetable broth
• 2-3 Tbsp (24-36 g) coconut sugar (or maple syrup)
• optional: Fresh chopped cilantro

Directions

• If preparing chickpeas, preheat oven to 375 degrees F (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.
• Spread onto a bare baking sheet and bake for 20-25 minutes, or until deep golden brown and fragrant. Set aside to cool.
• In the meantime, 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 didnt make any adjustments.
• Serve with an extra drizzle of coconut milk (optional), a generous amount of tandoori chickpea, and a sprinkle of cilantro (optional).
• 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