The obsession lives on, and I have another treat for you guys: A 30-minute curried beet soup with crispy tandoori-roasted chickpeas. You in?
There’s an Indian restaurant in Portland called Bollywood Theater that’s quite sensational.
They serve a roasted beet dish cooked in coconut milk and curry leaves. Mmm. So many people had raved about them I had to try them myself.
The bad news: While the flavor and concept was there, the texture wasn’t what I was hoping for.
The good news: I made my very own inspired version at home and turned it into soup. Spoiler alert: Mine (in my opinion) is better than the original concept (just sayin’).
This soup is simple, requiring just 30 minutes from start to finish. It’s also vegan, gluten free, and loaded with health benefits.
Beets are rich in iron, fiber, folate, vitamin C, and potassium. They’re also a natural anti-inflammatory, are loaded with disease-fighting phytonutrients, and help the body detoxify.
Coconut milk not only provides a creamy base to this soup, it also boasts healthy doses of B vitamins and vitamin C, as well as iron, selenium, and calcium.
Ginger is a natural anti-inflammatory and pain reducer. It’s also proven to help settle an upset stomach and also improves digestive function. Also, delicious.
Garlic also acts as an anti-inflammatory in the body, and is a great source of vitamin C, B6, manganese, and selenium. Somehow, it also contains compounds that help regulate our blood pressure. I know, it’s magic.
While your soup is cooking, roast your chickpeas. I toss mine in a simple mixture of salt, coconut sugar, and my go-to tandoori masala spice blend, which you can find at spice markets and grocery stores like Whole Foods.
The result is a tender chickpea with a slightly crispy edge and a rich, smoky, subtly spicy flavor – perfect for topping this soup.
I hope you all love this soup! It’s:
If you have an abundance of beets in your pantry, this is the recipe for you. This soup is perfect for when you’re craving something a little spicy, warm, and comforting. The crispy, tandoori chickpeas make it a complete meal with one small serving providing almost 11 grams of protein and 7 grams of fiber.
If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram so we can see what you came up with. Cheers, friends!
Curried Beet Soup with Tandoori Chickpeas
- 1 Tbsp coconut or grape seed oil
- 2 medium shallots, thinly diced
- 2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
- 1 Tbsp minced ginger
- 6 small-medium beets, quartered
- 1 pinch each sea salt + black pepper (plus more to taste)
- 1 1/2 Tbsp green curry paste (or sub 12 g curry powder per 25 g paste)
- 1/4 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 pinch each ground cardamom and coriander (optional)
- 1 14-ounce can light coconut milk (optional // more for serving)
- 2 cups vegetable broth (DIY or store-bought)
- 2-3 Tbsp coconut sugar (or maple syrup)
- Fresh chopped cilantro (optional)
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 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).
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.
* I bought my Tandoori Masala Spice blend at Whole Foods (it's the Whole Foods Market brand), but you can easily make your own (next note).
*DIY Tandoori Masala Blend: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp ground paprika, 3 tsp ground ginger, 2 tsp ground coriander, 2 tsp ground cardamom. Multiply as needed.
*Recipe adapted from my Curried Butternut Squash Soup.
*Nutrition information is a rough estimate calculated.
Nutrition Per Serving (1 of 4)
- Calories: 327
- Fat: 15.4g
- Saturated fat: 10.8g
- Sodium: 1400mg
- Carbohydrates: 42.5g
- Fiber: 7.3g
- Sugar: 20g
- Protein: 10.5g