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Dinner for 4

Curried Beet Soup

Curried beet soup simmers with coconut milk and spices while tandoori chickpeas roast until crisp for a hearty topping.

$1.83per serving $
30 minstart to table
4servings

IndianVegetarianVeganDairy-freeBudgetFamilyDinnersLunchesCold-weather comfortWinter

Ingredients

  • 1 cans (15 oz) chickpeas
  • 1 tbsp melted coconut oil
  • 1/4 tsp sea salt (optional)
  • 1 tsp coconut sugar
  • 1 tbsp coconut or grape seed oil
  • 2 shallots
  • 2 cloves garlic
  • 1 tbsp minced ginger
  • 6 small medium beets
  • 1 pinch each sea salt + black pepper (optional)
  • 1 1/2 tbsp green curry 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 cans (14 oz) light coconut milk (optional)
  • 2 cups vegetable broth
  • 2 1/2 tbsp coconut sugar
  • fresh chopped cilantro (optional)

Steps

  1. Heat the oven to 425 F, toss the chickpeas with coconut oil, tandoori masala, and coconut sugar, and spread them on a baking sheet.
  2. Roast the chickpeas for 20 minutes, shaking the sheet halfway through.
  3. Heat the other oil in a large pot over medium heat, then cook the shallots, garlic, and ginger for 4 minutes.
  4. Add the beets, curry paste, cinnamon, turmeric, cumin, cayenne, cardamom, coriander, salt, pepper, and broth.
  5. Cover and simmer for 20 minutes, until the beets are tender, then blend in the coconut milk until smooth.
  6. Top each bowl with the roasted chickpeas.

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