From Minimalist Baker
Curried Beet Soup with Tandoori Chickpeas
- Time
- 30 min
- Makes
- 4
- Ingredients
- 21
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Ingredients
- 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))
Nutrition · per serving
- Calories
- 327 kcal
- Fat
- 15.4 g
- Fiber
- 7.3 g
- Sugar
- 20 g
- Sodium
- 1400 mg
- Protein
- 10.5 g
- Carbohydrate
- 42.5 g
- Saturated fat
- 10.8 g
As published by Minimalist Baker.
The method
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