Curried Beet Soup with Tandoori Chickpeas

I halved the recipe as I only had 3 beets, and skipped the chickpeas since I only wanted the soup. This was very tasty, and even more so after a day in the fridge.

Some adjustments I’d make for next time:
– add sugar/maple syrup after it’s finished to taste; this was quite sweet as written. It masks the earthiness of the beets, but I like earthy
– slightly less shallots, this was just a touch too onion-y. This improved after resting

I also found that it needed some brightness, so I added about 1 tablespoon of apple cider vinegar while cooking and a big splash of lemon juice after serving. It was perfect after that.

So good and absolutely gorgeous colours too! Spice levels were good but I used what I had for pepper and curry paste and they were not the spicier kind. I used a small carton of light coconut milk and it was perfect. I roasted the chick peas in a skillet to dry them as the spell in the oven wasn’t enough. Great recipe thank you very much :)

The flavor was good but this was SO spicy. And I normally love spicy food. Maybe I did something wrong. Tried making my own tandoori from the notes which I had never done before. I think if I double the broth next time it will still have the great flavor but less spice.

So tasty. I think I would either skip or go light on the cayenne next time, and perhaps skip the chickpeas – mine took a bit longer to cook (though maybe it’s because I didn’t fully dry them off before mixing them and putting in oven). I also added some goat cheese to the soup after I served, which helped cut the heat and round out the flavor. Yum!

It’s a lovely soup, but I don’t understand the need for all the sugar. I didn’t use any and the soup didn’t suffer, so why is it needed? That much sugar is hardly “Healthy”.

This was so delicious! I highly recommend it! I followed recipe including substitution of maple syrup. I used homegrown beets that are now abundant. Soup was fragrant, depth of flavor, colorful… the chick peas topping really added to recipe. Used the homemade spice seasoning on chick peas and tried them using clean kitchen towel. Used immersion blender.

I give it a high✋?.
It was a delicious meal.
I added more root vegetables like rutabagas, turnips, and carrots and cooked it longer on simmer in the broth recipe until it was fork tender?.
It was fairly easy.
My family loved it and they aren’t big soup fans so, I didn’t blend it so, it was more like a stew. I definitely would make it again????

Loved the recipe! Only made the soup but it was so flavorful, easy and creamy! My pinterest is full of your recipes! Thnx!

Really good soup! I have never had a beet in my life and this recipe looked amazing. So glad I tried it. I have digestion issues and puréed soups work best but can sometimes be bland wand boring. This soup was so flavorful!!! I’ll certainly make it again.

Amazing soup. I omitted the cayenne and would do so again. Next time, however I’ll chop the beets as quartered they took forever to cook. My chickpeas didn’t get as crunchy as I’d hoped. I liked them…but it was the soup that stole my heart. :)

Deeeelish!! I snuck in some spinach as well for that added nutrition and once everything is blended you can’t even tell! Also don’t be afraid to use those spices and put even more than in the recipe :)

Okay, I wasn’t too sure about this one since I don’t cook with beets very often (except your beet chocolate cupcakes yum). I also wasn’t sure if I was supposed to peel the beets – so I did peel them. Was I meant to? My husband and I both LOVED this soup and I can’t image it without the chickpeas. Great recipe. Thank you

This was absolutely delicious! I am a huge fan of Minimalist Baker—every recipe on your blog is always a home run with vegans, vegetarians, and omnivores alike. Served this with some crunchy seedy bread and goat cheese. Unbelievable combination. Thank you for sharing!

Made it today. V gingery, very pink, delicious! Skipped the coconut milk but added a dollop of sour cream when serving. Thanks!

I made this today with fresh garden beets. It’s definitely…earthy. I like it, but I’m not in love with it. The chickpeas are lovely (had to make the DIY tandoori blend) and mine wasn’t as thick as yours (wanted to take a lovely photo but my chickpeas sank to the bottom haha!) I may make this again, just for the healthy beet properties alone and the colour is really nice.

I have to admit – not a chickpea fan, but I gave it a shot anyway. This is the first time I’ve enjoyed them in a recipe!! Thanks for sharing!

I made the soup and it was wonderful. We loved it . Thank you.

BEST SOUP EVER!

This soup is amazing. Made it last weekend and served myself the first cup straight out of the Vitamix (did not even wait for the chickpeas to get done). Even DH who generally is not a big fan of pureed soups really liked it – I mean, how can one possibly resist bright magenta food?!? Thank you for keeping us supplied with nutritious, delicious, and never boring vegan meals!
P.S. Congrats on winning the Blog category in the 2017 VegNews Veggie Awards – you rock!!!

I made this one tonight although minus the chickpeas since was searching for something to eat for dinner after my wisdom tooth removals. But dang girl that recipe is bomb it tasted SO good ! I didn’t had any green curry paste so I substituted it with 2 tbsp of yellow powder curry and it still turned out to be amazing. I also didn’t add the sugar since I’m on a sugar free kinda thing but it tasted sweet enough to my personal taste even without sugar since beets are naturally on the sweet side.

But seriously girl thanks for that bomb recipe it’s totally gonna become one of my fave recipes of autumn season now…it’s a keeper! :)

Thanks Dana, I made this soup tonight and it was delicious!! Just wondering, I did add some lime to the soup, probably out of habit. Did you let any lime/lemon juice out of this recipe on purpose?

Thanks again!

Love this! Made it tonight for supper (had a bunch of freshly dug up beets from the garden) and both hubby and I were very pleasantly surprised by the total deliciousness of this soup!

Thank you Dana! I served my soup with lime wedges and it was a big hit!

Picture perfect looking soup with a flavorful punch. This is probably the best soup I have ever made! Thank you so much for sharing this recipe.. This goes into my keepers binder. I will make this again very soon!

I think this recipe could lose all the added coconut sugar. The natural sweetness of the beetroot is more than enough, if i had added any sugar it would have been in the ballpark of a (very sweet) dessert! Completely unnecessary in my opinion.

Thanks so much for the recipe! I made it last night and I think it’s legendary – and I’m not usually impressed by my own cooking. I wanted to leave a comment because I modified the recipe a little bit. About a year ago, our neighbor brought us some beet soup with noodles (elbow pasta). Both me and my husband loved it – I felt like I haven’t eaten anything so hearty and delicious before. Knowing that his recipe had cream and chicken stock in it, I looked for a healthier version of it. When I made this recipe last night, I was very light on the spices that are unique to the Indian cuisine but I was generous on the ginger and black pepper. I used an unsweetened coconut milk and added no extra sugar. I skipped the chick peas and added elbow pasta in it (not better or worse – I was just eager to match my first experience with this delicious soup). Until I blended the beets it was so very coconut-y (of course), but the coconut flavor was so mild at the end. I must say, I cooked the beets an additional 10 minutes (total of 25 mins) but I still had trouble blending it with a hand blender. I ended up separating the beets and blending them in a small robot. I’m not sure what went wrong there. Overall – thank you so much for the recipe. I love it so much.

Delicious! I’ve been wanting to make a beet soup for a long time and this recipe sounded like a total win. I had already roasted my beets in the oven, so I just added them at the blending stage. I followed the DIY note for the tandoori masala spice blend and the chickpeas turned out delicious. The soup was spicier than I thought it was going to be (just realized I didn’t add coconut sugar or maple syrup). Much too spicy for my two year old, but I mixed some up with his favorite vanilla greek yogurt and he LOVED it. My husband gobbled it up at full spiciness, but I added greek yogurt and more coconut milk to mine. Thanks for the recipe.

Holy cow! I just made this (am eating my second bowl right now) and its AMAZING! The soup is the perfect combo of spicy and sweet and the chickpeas taste like falafels. My carnivorous gluten-loving boyfriend who wasn’t hungry when I made the soup has already eaten two bowls and given me an embarrassing number of high fives.

Part of the reason he was so excited is that I’m a terrible cook. I wanted to send you a huge thank you because I recently discovered your blog and for the first time in my life, I am excited about cooking. I live in Costa Rica and most vegan cookbooks and blogs use crazy ingredients I can’t get here. I love that your recipes are simple and quick to make but packed with flavor. I’ve made more that 6 of your recipes (most curry-related) in the last 2 weeks and they all actually turned out great, which for me is a miracle! I’m obsessed with maple tahini dressing and put it on everything. And who knew you could make magic shell from coconut oil?! We LOVE the tahini chocolate ‘nice’cream. So thanks and you’re amazing and we love your food. Anne (and Elias)

This soup is phenomenal! I only blended half because I like some chunkiness. The crispy roasted chickpeas are so good!

I made it today. It looks amazing (it almost glows), but unfortunately this one tastes a bit stale in the sense of “just spicy” but not a lot of flavor. The chickpeas are a good idea. Usually all of your recipes are really yummy tho ;)

I made this soup and this is truly the best soup i ever had! Thank you so much!

I adore this recipe! I managed to eat nearly half of it one sitting. It just feels so wholesome and warming! The smell and the colour are beautiful too. Takes minimal time to prepare which is my favourite kind of dish when I lead a busy life!

This recipe is the perfect amount of warmth/heat and comfort. I adjusted the recipe slightly and exchanged green curry paste for curry powder and committed the coconut sugar because I’m trying to cut sugar. Instead of garnishing with chickpeas like called for, I cubed some sweet potatoes, roasted them, and added some to the bottom of each bowl. The recipe freezes well!

This soup is so tasty, I was surprised how much I loved it since I’m not a huge beets fan. I used golden beets from the farmer’s market and added a few carrots since I only had 4 beets. I also used full fat coconut milk :) So good, thank you!

Absolutely loved this combination! I did substitute chicken broth for veggie since I was out but a super tasty soup. Fantastic for a cold night! this is going on my list of favorites since I always have beets in the house. Happy New Year Dana!

Beautiful texture and color and delicious, but next time, I will add half the ginger and half the cayenne. Thanks for the recipe!

I love so many of the recipes on this blog, so my husband and I were excited to try this recipe when our weekly farmshare arrived with 6 enormous beets. We were surprised that neither of us cared for it! The flavors didn’t blend well– the sweetness of the beets and the savory flavor of the curry just didn’t work for us. We both agreed, though, that the chickpeas were delicious.

We have tried the Curried Butternut Squash Soup (the recipe from which the curried beet soup was adapted) and loved it, so we will stick with that recipe next time!

Very Easy to make & very delicious & full of flavor!
I make this recipe on a regular weekly basis. It is requested often. Guests are impressed.
As we know the main ingredient is beets~But i switch it up every time using either zuccini or sweet potato instead of the beets & its always amazing as ever making it a little different.
Sometimes I serve it on top of quinoa or fish or chicken or add hemp seeds.
I started adding 1 tbsp of fresh turmeric root instead of the spice for extra healthy benefits:)
There is never leftovers! & if there is….it is AMAZING the next day as the garlic settles in :)

This recipe is incredible. We’ve made it 3-4 times now and it’s currently on the stove. No changes made – but, prepare for about 1.5 hours from starting prep to dinner on the table. Prep takes about 30-40 minutes to chop and measure everything, unless you start with premeasured and prechopped. Then, each time we’ve made it, it’s taken 45 minutes for the beets to reach fork tenderness. It’s delicious, and this hasn’t stopped us from making it a million times, just be warned. We usually start around 4:30 and it’s on the table a bit after 6.

Just made this ready for tonights dinner and I’m finding it hard to stop helping myself to spoonfuls! To say “its like there is a party in my mouth and everybody is invited” is the understatement of the century!

Quick and easy with a very impressive outcome, I love your recipes, some seriously tasty vegan food thank you :)

This was delicious! Very easy, and time friendly. I used my Nutri-Bullet for blending, and it worked great. The chickpeas were wicked.

This soup is everything I crave.

Beets + coconut + curry = happy me

I didn’t do the tandoori chickpeas, and instead I made a warm lentil salad. But I definitely think I’ll try them next time!

Thanks for another great dinner :)