Curried Beet Soup with Tandoori Chickpeas

This was so good! I only had three large beets and left them unpeeled because I’m a savage and omitted the cumin due to preference. Will be making this soup on the regular. Thank you so much for the recipe!

This soup is straight ~magic~ or something. I am not the biggest beet fan, or even curry, to tell you the truth. Both are fine. But I came here to use up CSA beets and WOW, just wow, my mind has been blown. This was so delicious, for the first time in my life I bought beets on purpose so that I can make it again this weekend. I only used 3 med/large-ish beets and 3 carrots and it turned out amazingly. So to anyone who only has three beets – go forth and prosper! It will still turn out a vibrant dark fuchsia as pictured and sufficiently beet-y. I did my chickpeas in the air fryer. Everything else I followed to a tee. Another 10/10 winner.

Let me start by saying this soup was very satisfying, especially with the added roasted chickpeas. It’s also good cold. However, it is misleading to say it takes 30 minutes from start to finish to make. It took me over an hour to prepare and at least 40 minutes to cook the beets.
I wouldn’t have made it if I knew this ahead of time. You should adjust that on the recipe.
Thanks for the recipe.

OMG YUM! This soup is incredibly creamy & loaded with flavor. I baked the chickpeas for 35 minutes to make them extra crispy too. Thank you so much for a delicious dinner! Xoxo.

I’m completely in love with this soup. I made it to use up farm box beets, and am so glad I tried it. My green curry paste is quite spicy so I omitted the cayenne and it was still plenty spicy. Otherwise followed the recipe. Next time though I’ll chop the beets smaller or roast them first, as they were only borderline fork tender after 35 minutes simmering. Thankfully my immersion blender is tough! Didn’t make the chickpeas or have cilantro and it was still a hit as it was and with a dollop of thick plain yogurt.

This was delicious! I had to double the chickpeas because my 3 year old loved them! This is a great recipe to use the beets I get in my CSA box.

This was really good, and really pretty! I used whole coconut milk (you’re really just paying for water when you buy lite). I poured a little out of the can to save for garnish, and then added some water back to make it the same amount of liquid.

My chickpeas always come out half-dehydrated when I bake them, so I pan fried them in a cast iron until they were crispy.

I loved this!! Just absolutely wonderful and earthy!! I made this a few weeks ago and I doubled the spices, because I love a ton of flavor! I found that squeezing fresh lime into the soup really helps brighten it just a bit. Making this again in the next few days and looking forward to sharing it with a coworker that seemed very interested in it 😅

Thanks so much for sharing this!! I’ve grown to love beets. Didn’t grow up on them and always thought they were gross until I moved to Europe and started seeing how many people love them and cook them. Now I crave them from time to time and love trying new things with them. They are such an under-rated veggie!!

I’ve made this 4 times, just the soup part, and it is a favorite of 3 households. I always make extra to share. I usually add about twice the spice and I find that squeezing lemon on top is an integral layer to the heavy flavor of my soup. Such a winner!!

This velvety smooth, full flavoured soup is now my go-to recipe for beets! My husband, who is not a beet lover, not only approves but even went for seconds.

I made this over the weekend with organic golden beets so my soup was a different color :-) but it was sooo creamy and delicious! I halved the recipe as it is just me but used probably close to the same amount of chickpeas (cooked from scratch). I added cauliflower florets to the chickpea mix and roasted both for topping. I also used some coconut flavored soy yogurt in place of coconut milk because I needed to use it up. Surprisingly filling and so flavorful! Definitely a keeper! Thank you for sharing your wonderful recipes.

This recipe was and is fantastic. I doubled the recipe. It took me much longer than 5 min to prep due to having to peel the beets but I am very satisifed with how the recipe turned out. Once I used the immersion blender, the soup turned that magical bright beet color and it has remained that color (with no added citrus/lemon/lime). The chickpeas were a perfect addition as well and the dish was packed with layers of flavor. The fresh cilantro was also just perfect. Thank you so much for this recipe!!!!!

I decided to make this since I had a bunch of carrots and some acorn squash from my CSA box. It was delicious, and got the coveted toddler stamp of approval in our house! I used about 3 cups of carrots and 1 cup sweet potato, and included the lentils. I made the roasted chickpeas as a garnish (without the curry). I didn’t find it necessary to add any extra sweetener beyond the maple syrup I cooked the squash with.

This was the best soup I’ve made in a while!! I only had three beets, but I made up the rest using 2 large carrots. I roasted the cut veggies in a little oil and salt at 400 for about 45 minutes until they were nice and caramelized before proceeding with the rest of the recipe. I also used coconut beverage instead of canned and it was out of this world good!

I was too lazy to do the chickpeas… But I’ll do them next time so I can stretch this soup into more portions, I ate half the pot at once! XD

After the first bite, I texted a beet-hating friend and said “I think I found a beet recipe you’ll eat *and* enjoy.” This was incredible. Yes, it’s odd that I made it in August, but the CSA sent in beets, and I couldn’t resist — and now I almost can’t wait for winter to dive into this again!

This was absolutely wonderful…even better than I expected! I only had 3 medium beets (~300 g) so I supplemented with a sweet potato (another ~275g) and it worked out great. The chickpeas are so fun and make the whole thing a very filling meal. Lovely!

I got A LOT of canned beets on the clearance rack this week. I made this using 3 cans of beets and just 1 cup of stock, and it turned out great! Thanks for the recipe!

So yummy and easy to make! I used garam masala instead of tandoori. I think the beets could be easier to blend up with the immersion blender, so next time, I will cut them smaller than just quarters. I added a splash of lime at the end to brighten it up and it was perfect. Great for a rainy day like today.

This took a lot more work than the recipe said, but the soup was amazing. Honestly, a lot better than I expected. I didn’t have the curry paste or tandoori masala, but I used an Indian curry powder and also went heavier on the cumin; the flavors were awesome.

Instead of raw beets, first I roasted the whole beets at 350 for an hour AND cut them smaller than suggested, and I still had to simmer for almost 45 minutes to get them soft enough. With all that simmer time, I also had to add a lot more water than suggested. If I do it again (and I plan to because it’s delicious) I would roast the beets hotter and longer until a knife easily slides through, and then the rest of the recipe might actually work as planned.

Loved it, loved it, loved it. I love Beets so I reserved a cup full of veggies unblended, I will make again. Perfect to warm you up, and great flavor.