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Bowl of Curried Beet Soup topped with Tandoori Chickpeas and cilantro
4.57 from 55 votes

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
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Category: Entree
Cuisine: Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

CHICKPEAS

  • 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

SOUP

  • 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)

Instructions

  1. 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.
  2. Spread onto a bare baking sheet and bake for 20-25 minutes, or until deep golden brown and fragrant. Set aside to cool.
  3. In the meantime, heat a large pot over medium heat.
  4. Once hot, add oil, shallots, garlic and ginger. Sauté for 2 minutes, stirring frequently.
  5. 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.
  6. Add coconut milk, vegetable broth, and coconut sugar.
  7. 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.
  8. 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.
  9. Taste and adjust seasonings as needed, adding more dry spices, salt, or sweetener to taste. I didn't make any adjustments.
  10. Serve with an extra drizzle of coconut milk (optional), a generous amount of tandoori chickpea, and a sprinkle of cilantro (optional).
  11. 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.

Notes

* 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)