Curried Beet Soup with Tandoori Chickpeas

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Bowls of our recipe for Curried Beet Soup with Tandoori Chickpeas and Coconut Milk

I have a thing for Indian food (see Spicy Red Lentil CurryCurried Butternut Squash Soup, Green Chickpea Curry with Couscous, 30-minute Coconut Curry, and Samosa Potato Cakes.)

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?

Freshly chopped beets on a cutting board for making vegan Curried Beet Soup

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’).

Sautéing beets with curry powder in a large pot

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.

Blender filled with our smooth and creamy vegan Curried Beet Soup recipe
Bowl of chickpeas tossed in flavorful Tandoori spice mix

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. It’s an Indian seasoning that’s spicy, robust, and so versatile (learn more about it here)! You can find it at spice markets and grocery stores like Whole Foods or make a DIY version (see recipe notes).

The result is a tender chickpea with a slightly crispy edge and a rich, smoky, subtly spicy flavor – perfect for topping this soup.

Bowls of our vegan Curried Beet Soup topped with Crispy Tandoori Chickpeas and cilantro

I hope you all love this soup! It’s:

& Quick

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!

Bowls of our flavorful gluten-free vegan Curried Beet Soup topped with Crispy Tandoori Chickpeas

Curried Beet Soup with Tandoori Chickpeas

Creamy, 30-minute curried beet soup with coconut milk, curry spices, and tandoori-roasted chickpeas! A hearty and healthy winter soup.
Author Minimalist Baker
Bowl of Curried Beet Soup topped with Tandoori Chickpeas and cilantro
4.65 from 79 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1 15-ounce 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 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, peeled and 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.
*This recipe is inspired by both Thai and Indian flavors. You can learn more about the origins of green curry paste and tandoori masala by following the links.
*Recipe adapted from my Curried Butternut Squash Soup.
*Nutrition information is a rough estimate calculated.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 327 Carbohydrates: 42.5 g Protein: 10.5 g Fat: 15.4 g Saturated Fat: 10.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1400 mg Fiber: 7.3 g Sugar: 20 g

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My Rating:

  1. Cort says

    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.

  2. Camille says

    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 :)

  3. Emily says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that, Emily! We wonder if your cayenne or curry paste were on the spicier side?

  4. Sarah Tavcar says

    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!

  5. Chlo Samuel says

    This looks amazing, I can’t wait to make it! Just wanted to ask if it would be possible to use the kind of coconut milk that comes in a carton, as opposed to can?

  6. Lil says

    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”.

  7. Michalene says

    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.

  8. Melodie Berry says

    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????

  9. Sam says

    Love this recipe! I’d like to make it for a friend who is dairy free for a while. Can I substitute the coconut milk or leave it out completely?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sam, we think the coconut milk is really important in this recipe. However, another reader mentioned that they omitted coconut milk and served with sour cream. But we aren’t sure how that would taste.

  10. JessieNix says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing! We are so glad you are enjoying this recipe and others! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  11. Heather says

    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.

  12. kathy pfeiffer says

    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. :)

  13. Alex says

    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 :)

  14. Shanon says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the lovely review, Shanon! Peeling the beets is best for a creamy texture. We updated the recipe to specify peeling- thanks for letting us know!

  15. Andrea says

    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!

  16. Elaine says

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

  17. Tara says

    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.

  18. Sam says

    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!

  19. Kristina says

    Was the approximate 80g per beet for cooked beets? I bought two largish beets that were a total of 660g, doesn’t seem like enough.

  20. Gabby Bastos says

    Very excited to taste this (pan with ingredients is boiling now!) But with all of these recipes I wonder how the prep time is counted because it definitely does not account for actually preparing i.e peeling and chopping vegetables. Especially with this recipe, unless you have a kitchen army, there’s no way you can peel and chop 6 beets, the garlic, and shallots in 5 minutes…

    • Bliss Siman says

      I so agree! My first time on this website and I didn’t go slowly and carefully enough in reading the recipe. Luckily I am not on instagram. I have been cooking for 50 years from the web and from some of the finest chefs books. This has never happened to me.

  21. Chanel says

    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!!!

  22. Julia Schwartz says

    the recipe looks really delicious and I appreciate the nutritional information. I was surprised by the high sodium- 1400 mg in a serving seems really steep. Is that correct? I think I will try with Himalayan pink salt with is less salt-y and more mineral-y and also use less, but I can’t figure out where that number comes from..

  23. Thehealthystove says

    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! :)

  24. Ebbe says

    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!

  25. Yozay says

    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!

  26. Bruce says

    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!

  27. Tanya says

    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.

  28. melis says

    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.

  29. Shalyn says

    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.

  30. Anne Ferris says

    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)

  31. heather says

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

  32. Arno says

    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 ;)

  33. Elle Lakes says

    Hi! I really want to make this recipe but don’t have coconut milk on me. I know I could use almond milk but am worried it would not have the same flavor. Should I go out and buy coconut milk for a better tasting dish or am I just being overly sensitive? Amazing blog? Yum. :)

  34. Heather Johnston says

    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!

  35. Anna says

    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!

    • EMCPG says

      I used red curry paste because I didn’t have green, and it was still delicious :-) I also used about half the amount of maple syrup because I wanted more savory than sweet (and the beets offer their own nice flavor). I used packaged beets rather than raw (just because that’s what I had) so I needed less cooking time, and I left some beet chunks whole for some variety. I also used cannellini/white beans because I didn’t have chickpeas on hand. The cannellinis were less crispy than I imagine the chickpeas would be, but still very tasty. When I warm up the leftover soup tomorrow, I’ll add some steamed potato chunks (thanks to the reader who commented this about the sweet potatoes!) Delicious! Thanks for the recipe.

  36. Sophie says

    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!

  37. Trish Basanyi says

    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!

  38. Isabellr says

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

  39. Ron B. says

    I have been looking for beet recipes. Why? Beets are the most prolific and long lasting crop in my garden. So easy to grow here(northern Colorado, 5000 ft elevation). Last year I planted two 30′ rows, way way too many, most went to the county food bank. This year just one row, 1/3 to the food bank,1/3 eaten and still have the remainder in garden under a heavy plastic and leave pile.They should last us thru the winter. Keep those recipes coming, going to try this one tomorrow.

  40. Julie says

    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!

  41. Kaat says

    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 :)

  42. Sarah Petruno says

    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.

  43. Julietta Delacruz says

    Hey Dana,
    I’m about to try this recipe for the first time and I’m already pretty sure it will make my guests’ tastedbuds tingle :)
    One question however, how does the recipe change if I use fresh chickpeas? I refer to dried chickpeas that you have to let soak in water over night and cook usually before you can eat them. Have you/has anyone ever tried this awesome recipe with fresh chickpeas?
    Much love,

  44. Cara says

    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 :)

  45. Jane Doe says

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

  46. Alyssa says

    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 :)

  47. Cleo says

    This looks amazing! I can’t wait…those roasted chickpeas must be awesome.
    Isn’t green curry paste thai though? It also has completely different flavors than curry powder…Also, I’ll probably add curry leaves; just recently finally found a source for them, and they’re sooo good. Highly recommend using them if you can find them.

  48. Becs says

    A friend told me about your website. Am making this today with beets from the garden. Am cooking from what I have in the house so have used red onion instead of shallots, almond milk instead of coconut, red paste instead of green, tikka powder instead of tandoori but it smells great. Roll on lunchtime!
    Thank you

  49. Betsy says

    I just made this and WOW, what an incredible flavor! Great soup to make for company :)
    It took me about an hour start to finish, mainly because my beets took a LONG time to get soft enough to puree. I used fresh small beets. I think in the future, I will roast my beets in the oven first (easiest way is to wrap a beet in foil, bake in oven for 45-60 min depending on size, then remove, let cool, and peel). But everything else – amazing!! Great concept, great website, great recipes!

  50. Amanda says

    Had a ton of beets and made this on a whim tonight. So glad I did- I love the flavors and the crunchy texture of the chickpeas!

  51. Sarah says

    This is literally one of the best things I’ve ever tasted. You are the goddess of chickpeas. Bravo, again!! Everything I’ve made from your blog has been delicious with no adjustments unless we have to because we’re missing an ingredient.

  52. Danna says

    Hi Dana, making this now. Can I use garam masala instead of tandoori? Is there something I should add to it? otherwise will just use the diy spice blend. Also do you peel the beets? and lastly if I don’t have shallots can I use onion? would white or red be preferable?
    PS I love EVERYTHING I have ever made of yours (which is a lot)

  53. Cyclo says

    Looks great, but I’m on a low sodium diet and 1400 mgs is really high for a single dish! Is that all coming from the chicken broth and spice mix?


  54. Mary says

    MMMM!!! I made this last night and am currently having leftovers for lunch. It’s even better the next day! I will say that it took me closer to an hour to make it though being that I’m fairly new to cooking. I loved it!

  55. Sophie says

    Smooth as silk… and made my nose run it was so refreshingly spicy. I actually have roasted the chickpeas twice by themselves as a snack. I think it’s my new favorite flavor for roasting chickpeas to crispy goodness.

  56. Ingrid says

    Hello Dana, this soup was delicious! I did not use the curry paste because our little daughter does not like spicy food I used a bit of curry powder insetad as you suggested and it was unbelievable! I am going to make this again for sure! I also followed your recipe for the masala and it worked perfect! Thank you so much!

  57. Melisa says

    I made this soup over the weekend and It’s fantastic. The chick peas make this dish sing! I’m so happy I found your site.

  58. Vera says

    I made it last night and this soup is truly amazing!!! As much as I didn’t wanna make it since it was too late ,I still enjoyed having it at 10 at night:))

  59. Sarah @Scientistatheart says

    Tried this yesterday – so yummy! Love the colour. Added a bit too much green curry paste but nothing that an extra drizzle coconut milk wouldn’t fix!

  60. Okasan says

    Loved this soup & the chick peas gave it the right amount of texture. I only used 1 TSP of coconut sugar in the soup & I had red curry paste instead of green on hand.

    • Isabelle says

      I did freeze the soup and chickpeas (separately) and it worked very well! The only thing is that you have to eat the soup within a few weeks, otherwise the color become less vivid.

  61. Meg says

    Dana! made the soup and it’s AMAZING! Starting it, wasn’t too sure about mixing ginger and the rest of spices and how it’s going to blend together. But at the end its the most delicious beet soup I’ve ever had.
    Thank you for making all those goodies!

  62. Margo says

    Thank you for this great recipe. It was the best soup I’ve had in a long time. The colour and creaminess was to die for.

    • Mavis says

      Wanted to come back an add that I made the soup last night. I roasted the beets first. Also, I used homemade garam masala (already had it on hand and didn’t want to make up anything else) as opposed to the tandoori masala. What a beautiful and yummy soup. Will definitely make this again.

  63. Rach's Recipes says

    I copied this exact recipe last night and turned out great but I kept the soup chunky which is just how I like it. I also enjoy eating soup with homemade bread or vegetable potato chips – I paired this dish with roasted zucchini chips coated in Parmesan and black pepper and kale chips. So comforting!

  64. Liz says

    I made this last night with a few modifications–it was SO good! I didn’t have enough beets so used just three medium beets + one medium sweet potato. Used a bit less sugar, ground ginger in place of fresh, and only ~3/4 can of light coconut milk. I also didn’t puree it all the way and loved the slightly chunky texture. Can’t wait to eat the leftovers for lunch. Thanks, Dana!

  65. Sarah says

    This was delicious! I topped with vegan cashew sour cream and tortilla chips for extra crunch, truly superb! I will definitely be making this again.

  66. Katie says

    This is delicious! We added a bit of nonfat greek yogurt for serving, instead of extra coconut milk, and it turned out great.

  67. Pamela says

    Would it be best to roast the beets in the oven first before peeling them? I think I’m going to try that.

  68. Gabriella says

    The color of beets really does add something special, doesn’t it? This sounds positively amazing – can’t wait to give this a try!

  69. Amanda | The Cinnamon Scrolls says

    I just bought a giant bag of beets at Costco last weekend. Now I know exactly what to do with them! Thanks for the recipe, Dana! It sounds wonderful!

  70. Emilie @ Emilie Eats says

    Anything with beets and I’m in! Those chickpeas – OMG. Need to get some tandoori spice! Sounds like something I could really get into.

  71. Joules says

    This looks great! I’m a fan of beet soups in general (I love a good bowl of borsht). I’ll have to give this recipe a try!

  72. Emily @ Robust Recipes says

    Gorgeous color! I love Indian food so I will be making this soon. Only problem is my husband doesn’t like beets. But hey more for me! :)

  73. Stephanie says

    This looks fantastic. I think I’ll put it on the menu next week. You usually shoot a photo of your blender…what brand do you use. I need something more powerful, but I don’t want to spend $200. @leighandollie

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Stephanie! If you’re looking to spend less than $200, I’d recommend this one from Kitchen Aid, which I used before upgrading. A warning though, make sure the container is properly on the platform or it can damage the gears (a lesson I learned the hard way). For these reasons, and wanting more power, I upgraded to a Vitamix last year. And recently I’ve tried a Blendtec, which I prefer based on what you get for the money! If you’re curious about any of our other appliances, find them in our new shop!

      • Mandy says

        I can vouch for the Kitchen Aid recommended. We have the same blender, going strong for ~2 1/2 years, works great for soups and smoothies. It is getting slower though, so I may be upgrading in the future.

        Also – can’t wait to try this recipe!

  74. Brookelynne says

    Hi Dana!

    This looks drool worthy!!! I love all of your recipes, and since I love beets and chickpeas – I’d really love to try this.

    But I must admit, I don’t like coconut milk when it’s mixed with savory things. I’ve tried countless recipes with coconut milk because I really WANT to like it – but I just don’t. I don’t mind coconut oil or coconut sugar (in fact, I love them both), but something about the richness of coconut milk makes me queasy.

    So do you think substituting vegetable broth or a different kind of plant milk would be okay? I already have a feeling the answer is no… but I’m trying anyway!

  75. smiling notes says

    This looks so awesome!! And I love that you love Indian food :D I am going to have to give this a try! Thanks a lot for sharing :)