Curried Beet Soup with Tandoori Chickpeas
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Minimalist Baker · by Minimalist Baker★ 4.7 (82)

Curried Beet Soup with Tandoori Chickpeas

NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 23%
CARBS 54G62% OF CAL
14G FIBER0G ADDED0G INTRINSIC17G OTHER23G TOTAL SUGAR
FAT 11G29% OF CAL
6G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Curried Beet Soup with Tandoori Chickpeas is a creamy coconut-based soup with warm curry spices topped with roasted chickpeas. It's a hearty, aromatic vegetarian soup ready in 30 minutes.

mainindiansoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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))
PREP
5M
SODIUM
975MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.